Tomato, Thyme & Apple Chutney Tarts
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Ingredients
for
12
- For the pastry
- 1 ¾ cups all-purpose flour
- ⅔ cup butter
- 1 egg
- 1 tsp thyme
- For the chutney
- 1 shallot (chopped)
- 1 clove garlic cloves (chopped)
- 2 Tbsps rapeseed oil
- 2 Apple (cored, chopped)
- 3 Tomatoes (skinned, seeds removed, chopped)
- 5 Tbsps brown sugar
- 1 pinch ground allspice
- 3 Tbsps Red wine vinegar
- 1 tsp thyme
- flour (for the worksurface)
- For the garnish
- 12 sprigs thyme
Preparation
Kitchen utensils
1 Pot mit Deckel, 1 großer Pot, 1 Wooden spoon, 1 Sieve, 1 Cutting board, 1 Fine grater, 1 Citrus juicer, 1 Bowl, 1 Tablespoon, 1 Whisk, 1 Paper towel, 1 Toothpick, 1 Large knife
Preparation steps
1.
For the pastry: knead all ingredients together quickly. Wrap dough in plastic wrap and chill for 30 minutes.
2.
For the chutney: Fry the onion and garlic in oil until soft. Add the apples, tomatoes and sugar, then the allspice and vinegar. Simmer over a low heat for approx. 20 minutes; stir occasionally and add a little water if necessary. Purée the chutney. Add the thyme, season with salt and pepper and let cool.
3.
Heat the oven to 180C (160 fan) 375F, gas 5.
4.
Roll out the pastry on a floured surface and cut out tartlet-sized circles with a cookie cutter. Place the circles in the floured and buttered tartlet pans. Press down lightly, prick the base several times with a fork and bake for approx. 20 minutes until golden brown.
5.
Take the pans out of the oven and let cool for a few minutes. Take the tarts carefully out of the pans and let cool.
6.
Fill the tarts with chutney and garnish with thyme to serve.
