Goat’s Cheese and Beetroot Tartlets with ‘Spice Tailor’ Papaya Chutni #National Curry Week 13-17 October

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It’s National Curry Week (13-19 October 2014) and I’m getting involved with a week of Indian recipes inspired – and facilitated – by TV chef Anjum Anand’s Spice Tailor chutnis (which is the Hindi word for ‘lick’). 

This recipe uses The Spice Tailor’s Papaya Chutni – a sweet, sticky and fruity chutni made with green papaya and spiced with whole black peppercors, fennel and nigella seeds.

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Makes about 10 tartlets

3 small fresh beetroots
375g ready rolled all butter puff pastry
1 medium egg, lightly beaten
125g rindless soft goat’s cheese
2 tbsp The Spice Tailor Papaya Chutni, plus extra to serve
Sea salt and freshly ground black pepper
120g goat’s cheese log with rind, sliced
1 tsp nigella seeds
1 tsp cumin seeds,
1 tsp black mustard seeds

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1. First roast the beetroot. Preheat the oven to 180C/Gas 4. Wash the beetroots and place on a baking dish. Cook for 45 mins until the beetroots are tender. Remove from the oven and leave to cool. Once cool, peel off the skins and cut the beetroots into small chunks. Set aside.

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2. Unroll the puff pastry onto a lightly floured surface. Use a flour dusted 9cm pastry cutter to stamp out neat discs. Place the pastry discs on a large baking sheet, preferably lined with a silicone mat or parchment paper. Brush a little beaten egg over each pastry disc to glaze, and then put the baking sheet into the refrigerator for at least 20 minutes to allow the pastry to firm up.

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3. Preheat the oven to 180C/Gas 4. Put the soft goat’s cheese and papaya chutni in a bowl with a little salt and pepper to taste. Beat until well combined.

4. Remove the baking trays from the fridge. Neatly spread a teaspoonful of the goat’s cheese mixture in the middle of each pastry disc, leaving a small border around the pastry.

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5. Arrange a few beetroot wedges on the each tart, then top with a slice of firm goat’s cheese.

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6. Mix the nigella seeds, cumin seeds and mustard seeds together in a small bowl and sprinkle a little of this spice mixture on top of the goat’s cheese.

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7. Bake the tartlets for 20-25 minutes until the pastries are golden brown and crisp. (Check underneath the pastries to make sure that the base is golden brown before you remove them from the oven).

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8. Leave to cool slightly. If you wish, spoon a little papaya chutni from the jar on top of the goat’s cheese to glaze it. Serve while still warm or at room temperature.

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3 Comments

Filed under Baking, Recipe Shed, Vegetarian

3 Responses to Goat’s Cheese and Beetroot Tartlets with ‘Spice Tailor’ Papaya Chutni #National Curry Week 13-17 October

  1. Wow, this really looks amazing, will have to try it!

  2. Gosh, I got hungry just by looking at these pictures…really looks delicious!