Melting goats cheese chutney tarts
Ingredients
- 1 tbsp olive oil, plus extra for dressing
- 1 large red onion, halved and sliced
- 5 pears, peeled and chopped
- 4 tbsp sherry vinegar, plus extra for dressing
- 4 tbsp light or dark muscovado sugar
- 2 thyme sprigs, leaves only
- 375g pack all-butter ready-rolled puff pastry, defrosted if frozen
- 200g goat's cheese with rind, sliced (we used Capricorn goat's brie)
- sprinkling thyme leaves
- 1 egg, beaten
- 200g bag salad, to serve
- 1 tsp Dijon mustard
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