Cheeseboard, Chutney & Antipasti Tart
Serves: 4
Ready in: 15 to 30 mins
Eco Friendly Freezes Well Quick Make
This dish is so simple - your oven does all the hard work for you!
Ingredients:
500g block puff pastryGreen salad, to serve
1 X tbsp milk
4 X tbsp leftover chutney or onion marmalade
125g leftover cheese (eg, Dolcelatte, strong cheddar or goats' cheese), crumbled
175g leftover antipasti (eg, olives, roasted red peppers and sun blushed tomatoes)
method:
- Heat the oven to Mark 6/200c. On a lightly floured surface, roll the pastry to the thickness of two £1 coins. Trim the edges with a sharp knife to make a 27cm square and mark a border 1cm from the edge. Brush the border with milk. Prick the middle section with a fork and bake for 15 mins until golden.
- Press down the risen middle section with a fish slice and dot with chutney. Scatter over the cheese and antipasti, then season with pepper. Bake for a further 12 minutes until the filling has melted. Serve with a big green salad.
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