Goat Cheese & Rosemary Tarts with Onion Chutney

Goat Cheese & Rosemary Tarts with Onion Chutney
Yield:
80 servings, 1 (2-inch) tart (34 g) each

Ingredients

Ingredients Weights Measures
Tarts
Philadelphia Brick Cream Cheese, softened 1 lb. [450] -
goat cheese 12 oz. [340 g] -
eggs 8 oz. [225 g] 4 each
flour 1-1/2 oz. [45 g] 1/4 cup [60 mL]
fresh rosemary, chopped - [2 g] 2 tsp. [10 mL]
black pepper - [2 g] 1 tsp. [5 mL]
whipping cream 8 oz. [225 g] 1 cup [250 mL]
ready-to-use pie crusts (9 inch) 1 lb. [850 g] 4 each
Onion Chutney
red onions, chopped 10 oz. [285 g] 2-1/2 cups [625 mL]
olive oil 1 oz. [30 g] 2 Tbsp. [30 mL]
balsamic vinegar - [14 g] 1-1/2 Tbsp. [22 mL]
salt - [2 g] 1/4 tsp. [1 mL]
black pepper - [2 g] 1/4 tsp. [1 mL]
mango chutney 6-1/2 oz. [185 g] 1/2 cup [125 mL]
Dijon mustard 1 oz. [30 g] 2 Tbsp. [30 mL]
Italian parsley, chopped - [2 g] 2-1/2 tsp. [12 mL]
Tarts
Philadelphia Brick Cream Cheese, softened 8 oz. [225 g]
goat cheese 6 oz. [170 g] -
eggs 4 oz. [115 g] 2 each
flour - [7 g] 2 Tbsp. [30 mL]
fresh rosemary, chopped - [1 g] 1 tsp. [5 mL]
black pepper - [1 g] 1/2 tsp. [2 mL]
whipping cream 4 oz. [115 g] 1/2 cup [125 mL]
ready-to-use pie crusts (9 inch) 15 oz. [425 g] 2 each
Onion Chutney
red onions, chopped 5 oz. [140 g] 1-1/4 cups [312 mL]
olive oil - [15 g] 1 Tbsp. [15 mL]
balsamic vinegar - [7 g] 2 tsp. [10 mL]
salt - [1 g] 1/8 tsp. [0.5 mL]
black pepper - [1 g] 1/8 tsp. [0.5 mL]
mango chutney 3 oz. [85 g] 1/4 cup [60 mL]
Dijon mustard - [15 g] 1 Tbsp. [15 mL]
Italian parsley, chopped - [1 g] 1-1/4 tsp. [6 mL]

Directions

Tarts: Beat cream cheese and goat cheese in large bowl with mixer until well blended. Add eggs, flour, rosemary and pepper; mix well. Gradually add cream, mixing until well blended after each addition.

Roll out pie crusts to 1/8-inch thickness. Cut dough to fit 2-inch mini tart pans. Press 1 dough cutout onto bottom and up side of each tart cup. Prick dough with fork; place in sheet pan. Bake in 350ºF-convection oven 5 min. Reduce oven to 300ºF. Spoon 1 Tbsp. (15 mL) of the cream cheese mixture into each shell. Bake 9 to 10 min. or until edges of shells are lightly browned and centres of fillings are set. Cool slightly. Remove to wire racks; cool completely. Meanwhile, prepare Onion Chutney.

Onion Chutney: Cook onions in hot oil in large saucepan on medium-low heat 15 min. or until onions are nearly caramelized, stirring occasionally. Stir in vinegar, salt and pepper; cook an additional 5 min., stirring occasionally. Reduce heat to low. Add chutney and mustard; mix well. Cook 5 to 10 min. or until thickened, stirring occasionally. Cool. Stir in parsley.

Spoon about 1/2 tsp. (2 mL) of the Onion Chutney over each Tart just before serving.

Kraft Kitchens Tips

Make Ahead
Onion Chutney can be prepared ahead of time. Cool completely, then cover and store in refrigerator up to 4 days before using as directed.
Substitute
Substitute fig spread for the mango chutney.

559207 : 112653

Average Rating

This recipe has not yet been rated.

This recipe has not yet been rated.

Nutritional Information
Calories
 100
Total fat
 7 g
Saturated fat
 3.5 g
Cholesterol
 25 mg
Sodium
 135 mg
Carbohydrate
 7 g
Dietary fibre
 0 g
Sugars
 1 g
Protein
 2 g
Vitamin A
 4 %DV
Vitamin C
 0 %DV
Calcium
 2 %DV
Iron
 2 %DV