Goat’s Cheese, Beetroot and Papaya Chutni Tartlets

The Spice Tailor Chutnis are authentic  in flavour and based on regional favourites, but are so versatile that they can be used to create delicious fusion dishes.  Here’s a recipe idea to get the most out of The Spice Tailor Green Papaya Chutni. Indian spice recipe


Goat’s Cheese, Beetroot and Papaya Chutni Tartlets


Serve these superbly easy and rustic tartlets with a leafy salad for a light vegetarian meal.  For extra crunch, scatter some chopped pecans or almond slivers on top of the goat’s cheese before baking.


Makes about 10 tartlets




375g ready rolled all butter puff pastry

1 medium egg, lightly beaten

125g rindless soft goat’s cheese

2 tbs. The Spice Tailor Green Papaya Chutni, plus extra to serve

Sea salt and freshly ground black pepper

100g cocktail beetroot, cut into small wedges

120g goat’s cheese log with rind, sliced

1 tsp. nigella seeds

1 tsp. cumin seeds,

1 tsp. black mustard seeds




Unroll the puff pastry onto a lightly floured surface.  Use a flour dusted 9cm pastry cutter to stamp out neat discs.  Place the pastry discs on two large baking sheets, preferably lined with a silicone mat.  Brush a little beaten egg over each pastry disc to glaze, then put the baking sheets into the refrigerator for at least 20 minutes to allow the pastry to firm up.


Preheat the oven to 180°C/Gas 4.  Put the soft goat’s cheese and papaya chutni in a bowl with a little salt and pepper to taste.  Beat until well combined.  Remove the baking trays from the fridge.  Neatly spread a teaspoonful of the goat’s cheese mixture in the middle of each pastry disc, leaving a small border around the pastry.  Arrange a few beetroot wedges on each tart, then top with a slice of firm goat’s cheese.  Mix the nigella seeds, cumin seeds and mustard seeds together in a small bowl and sprinkle a little of this spice mixture on top of the goat’s cheese.


Bake the tartlets for 20-25 minutes until the pastries are golden brown and crisp.  (Check underneath the pastries to make sure that the base is golden brown before you remove them from the oven).  Leave to cool slightly.  If you wish, spoon a little papaya chutni from the jar on top of the goat’s cheese to glaze it.  Serve while still warm or at room temperature.



To find out more about The Spice Tailor range please visit www.thespicetailor.com

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