Cheese and Onion Chutney Tarts
1/2 250 gram ready made shortcrust pastry
Selection of cheeses (I used some Wensleydale and Cranberry, Sweet Chilli Cheddar, Garlic and Herb Cream Cheese and Brie)
Home Made Onion Chutney.
4 small onions, chopped (I chose rough, but you can cut them as you like)
1 tbsp Sugar (Brown if you have it)
1/2 tsp garlic salt
1/4 tsp grated garlic
3 tbsp balsamic vinegar
1 small stick of butter.
First slice the onions and place them in the pan with the butter, let them cook slowly, turn translucent and start to brown, when it gets to this stage you can add the garlic and garlic salt, leave to brown a little longer.
Once browned add the baslamic vinegar, reduce for about a minute and then cover and leave.
Roll out your pastry and cut with a cutter (or a lid, like I did) and place into a yorkshire pudding tray, pushing in around the sides and making sure they are flat to the bottom.
Chop the cheeses into small chunks and add to the tarts on top of a teaspoon of the chutney, dot them around.
Put them into a preheated oven at 180 degrees celsius and cook for 20 – 25 minutes or until golden and the cheeses have melted.