Cheese & Rhubarb Chutney Tart

The last week has flown by in a frenzy of rhubarb, there's been ice cream, lamb, sweet pizza and pudding. To complete my rhubarb extravaganza I've gone savoury again, this time with a tart made up of a combination of cheese and sweet rhubarb chutney. The chutney was made earlier in the week and kept in the fridge until I made the tart for Friday night dinner, which we ate accompanied by a bag of the finest chippy chips, because we're classy like that.

 

Rhubarb Chutney

1 tbsp olive oil

2 small red onions, chopped

1 clove of garlic, crushed
Half a small red chilli, finely chopped
350g rhubarb, diced
75ml cider vinegar

50g soft dark brown sugar

1 tsp cinnamon

Juice of 1/2 small lemon

• Heat the oil in a pan
• Add the onion, garlic & chilli & fry gently for 5 minutes
• Add the rhubarb, vinegar, sugar, cinnamon and lemon juice and stir
• Bring to the boil
• Simmer for approximately 20 minutes until thickened

This will make twice as much as you need. You can store any chutney that you don't need in a sterilised jar and enjoy with your favourite cheese & crackers.

Cheese & Rhubarb Chutney Tart

Ready made puff pastry sheet
75g cheddar cheese, grated
125g mozzarella cheese, sliced
7 cherry tomatoes halved
fresh basil

• Lay the puff pastry sheet on a baking tray
• Spread over half of the chutney that was made previously leaving a gap around the edge
• cover with grated cheddar, slices of mozzarella, tomatoes & torn basil leaves
• Bake in a preheated 200 C oven for approx 20 minutues
• Serve with more torn basil leaves scattered over

This is another of my recipes for the May Swallows Charity Recipes for Life Challenge on Bangers and Mash. You can find out more about the challenge & see more rhubarb recipes here.