The Crazy Kitchen: Cheese & Rhubarb Chutney Tart

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Sunday 26 May 2013

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.

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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.

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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

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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
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  1. ooooh looks yummy, we made rhubarb pie today...well Rob did :-) I like your savoury versions though. x

  2. WOW! The tart looks AMAZING! *drools*


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