نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

تارت بالبرقوق الحار وجبن الماعز وعين الجمل

British 35 Mins Prep · 78 Mins Cook

To make the pluot chutney, halve the pluots and discard the pits.
Peel and roughly chop the onions.
Put the pluots and onions into a large stainless steel or enameled pan with the raisins, sugar, chilli, salt, mustard seeds, vinegars and cinnamon stick.
Bring to a boil, reduce the heat, and leave to simmer for an hour, giving the occasional stir to reduce the risk of the chutney sticking.
Preheat the oven to 220°C, gas mark 7.
To make the tartlets, thaw the puff pastry sheets.
Leave the rind on, and cut the goat’s cheese into 2cm-thick rounds.
Roughly chop the walnuts.
Place the pastry sheets on top of each other and press together.
Using a 9½cm-round cutter, cut out 4 rounds.
Using a 7cm-round cutter, gently score a circle in the centre of each pastry round. Prick the centre with a fork.
Top each with a round of cheese.
Place the pastry rounds on a large oven tray lined with non-stick baking paper.
Cook for 16-18 minutes, or until golden brown and puffed.
Drizzle the tarts with the pluot chutney and sprinkle with the walnuts.