With party season in full swing, make use of leftover cheese, chutney and antipasti with this simple but delicious tart. The perfect quick dish to whip up when some friends or family turn up unexpectedly!
500g block puff pastry
4tbsp chutney or onion marmalade
125g your favourite cheese (feta or strong cheddar work especially well), crumbled
175g mixed antipasti, eg. olives, roasted red peppers and sun-blushed tomatoes
Green salad, to serve
- Heat the oven to 200°C. On a lightly floured surface, roll the puff 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 mins until the cheese has melted. Serve with a big green salad.