Bath Soft Cheese Chilli Tarts

How to make it

Crisp, crunchy, golden filo pastry encases a layer of chilli pickle, smothered in melting Bath Soft Cheese – these Bath Soft Chilli Tarts are perfect for parties. 

Baking the chilli pickle and Bath Soft Cheese wakes up the flavours and when placed in a buttery, filo pastry tart. The result is a remarkably delicious dish.

Method: Preheat the oven to 180C/160C fan, gas mark 4

• Place 6 loose bottom tart tins on a baking tray.
• Brush each tart tin lightly with melted butter using a pastry brush.
• Place one filo pastry sheet on to a board or pastry mat. Brush lightly with melted butter.
• Using a sharp knife cut the filo pastry sheet into equal quarters. Then cut each quarter in half, from top to bottom to make 8 squares/rectangles.
• Start by laying 1 square of filo pastry in the tart tin, gently pressing it so that it sticks to the base and the sides.
• Add another square of filo pastry, laying it slight offset from the first piece. The idea is to build up layers that form a solid tart shell with lots of edges/corners on the side, which will become golden and crisp on baking.
• Build up 5 layers of filo pastry to create a solid tart shell.
• Continue building the tart case until you have used 5 separate layers of filo pastry.
• When all 6 tart cases have been built, spoon 2 generous teaspoons of Chilli Pickle into the base of each one.
• Cut the block of Bath Soft Cheese into 6 portions.
• Place a square of cheese on top of Chilli Pickle in each tart case.
• Sprinkle the top of each tart with a little freshly ground black pepper and some freshly snipped chives. Reserve half of the chives for garnish once baked.
• Place the Bath Soft Cheese Chilli Tarts in the top of the oven and bake for 15-18 minutes.
• The tarts are cooked when the filo pastry is crisp and golden and the cheese has melted to fill each tart.
• Once baked remove the baking tray from the oven and allow the tarts to cool in their tins. Best served warm.

For the original recipe visit Feasting Is Fun.