cheddar tarts + spicy apple chutney
I am having a really hard time concentrating right now, and I would really rather be doing something other than writing this. I suppose at this point you have all realized that we really do not subscribe to the camp that spends 5 paragraphs breaking down all the individual reasons why our recipe is fantastic. For gods sakes, if you can't tell from the picture if you are going to like something, 350 words about the flavor profiles of root vegetables isn't really going to mean shit.
This is a recipe for cheddar tarts with spicy apple chutney. They were delicious. Flaky crust, savory filling, tangy topping. What more needs to be said? Obviously, from the picture you can see that they are appetizing. You can make up your own mind if you like the idea of apple and cheese together. There is your breakdown. So, it looks like we are done here. Which is good, because I have a 6 year old with a bright purple Indiana Jones whip (jumprope) screaming out every time he races past the front door on his scooter, "Heeeeey Dad, its soooo sunny, come on out here!" So, I think I will.
makes 18 tarts
- pie dough, enough for a double pie (use your favorite recipe)
- 7 oz good, sharp aged cheddar, grated
- 1 package of cream cheese, softened
- spicy apple chutney (recipe follows)
- fresh thyme for garnish
Divide dough in half. Roll dough to 1/4 or 1/8 inch thick. Use a biscuit cutter and cut out circles. Place dough into bottom of a regular sized muffin tin. Repeat with other half of dough.
Place muffin tins in freezer for about 10 minutes. Remove, and parbake until crust is set and mostly baked, but not golden, 15-20 minutes.
Meanwhile, beat cream cheese in mixer until smooth. Add cheddar and mix by hand.
Fill the tarts shells with the cheese mixture and bake until cheese is melted and crust is golden, 8-10 minutes.
Remove from oven and let cool slightly, Top with spicy apple chutney and thyme.
spicy apple chutney
- 2 cups gala apple, finely chopped
- 1/4 cup brown sugar
- 1/4 apple cider vinegar
- 2 teaspoons grapeseed oil
- 1 serrano pepper, seeded and finely minced