Bath Soft Cheese Chilli Tarts

14 November 2012 — Lunch, Party, Snack, Starter


Recipe: Makes 6 Bath Soft Cheese Tarts

250g Bath Soft Cheese

1 Packet of Filo Pastry – you will need 4-5 sheets

100g Unsalted Butter melted and cooled

1/2 Jar Chilli Pickle

2-3tbsp Freshly Chopped Chives

1/2tsp Freshly Ground Black Pepper

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.

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