chicken and goats cheese tarts
How to make chicken and goats cheese tarts recipe
Serves 4, Total cooking time 30 minutes
Ingredients:
375 g (12 oz) ready-rolled puff pastry, cut into 4 equal rectangles
2 tablespoons olive oil
250 g (8 oz) skinless chicken breast fillets, diced
200 g (7 oz) spinach leaves
½ teaspoon ground nutmeg
1 teaspoon mustard seeds
8 tablespoons ready-made red or white onion chutney
8 thick slices of rinded goats’ cheese
salt and pepper
Method:
Put the 4 pastry sheets on a large baking sheet and prick all over with a fork. Heat the oil in a large, heavy-based frying pan and cook the chicken over a high heat for 3 minutes.
Add the spinach leaves, toss and cook for 1 minute until wilted. Remove from the heat, add the nutmeg and mustard seeds and season with a little salt and pepper, tossing well to coat.
Drain the mixture if necessary, then spoon evenly on to the 4 sheets of pastry to within 2.5 cm (1 inch) of the edges. Spoon 2 tablespoons of onion chutney over the top of each and put the goats’ cheese on top. Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 20 minutes until puffed and golden. Serve with a salad.
For chicken, spinach & goats’ cheese tarts:
heat 1 tablespoon olive oil and 15 g (½ oz) butter in a large, heavy-based frying pan and cook 250 g (8 oz) diced skinless chicken breast fillets for 5 minutes. Add 100 g (3½ oz) spinach leaves and toss and stir for 2 minutes. Add ½ teaspoon ground nutmeg and season well. Chop 50 g (2 oz) rinded goats’ cheese into small cubes and stir into the chicken and spinach. Spoon the mixture into 4 ready-made pastry cases and serve with salad. Total cooking time 10 minutes.
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