Ingredients – makes 24
1 roll of pre-rolled shortcrust pastry
100g of goats cheese
80g of caramelised onion chutney
1 tartlet tray
1) Set oven to 180 degrees centigrade (or 160 if using a fan oven)
2) Roll out the pastry (or unroll if using pre-rolled) and use the cutters to cut out each tartlet. Place these into the tartlet tray and ensure they are impressed into the bottom. If you are not using a cutter, form a small ball of pastry (around 2cm in diameter), put this into the tartlet tray and press in with
3) Cut up the goats cheese into little cubes of around 0.5cm, these do not need to be particularly neat or exact.
4) Dab some pesto into the bottom of each tartlet base using the pastry brush
5) Add a few cubes of goats cheese to each tartlet and then spoon half a teaspoon of chutney on top.
6) Add another 1 or 2 cubes to each tartlet on top of the chutney and sprinkle with a little basil. Optional: You can dab a little milk or beaten egg over the pastry to make it go really brown in the oven.
7) Put into the oven for 10-12 mins or until lightly brown
8) Take out the oven and leave to cool for 5mins before serving to guests
Presentation Tip: These look really smart when presented in rows on a rectangular slate tray