FOOD + DRINK
PEP UP YOUR
SUNSHINE SPREAD
NOTHING SAYS SUMMERTIME QUITE LIKE A PERFECT PICNIC
Yorkshire Wensleydale , Apple Chutney & Spinach Tartlets
Recipe by : Wensleydale Creamery www . wensleydale . co . uk
This show-stopping centrepiece can complete any summer dinner party or picnic and is incredibly easy to make . Light , flaky pastry is topped with rich chutney , wilted spinach and a generous crumble of Yorkshire Wensleydale cheese .
Ingredients :
• 200g of Yorkshire Wensleydale
• 1 packet of ready-to-roll puff pastry
• 1 jar of apple chutney
• 5 tbsps of walnut pieces
• Freshly grated nutmeg
• 1 bag of baby spinach
• 1 egg , beaten
• 1 tbsp of olive oil
Method :
1 . Place the ready-to-roll puff pastry onto a lightly oiled tray and prick with a fork , leaving a neat rim around the outside of the tart .
2 . Gently go around the edge of the pastry with a knife to make a slight indentation , creating a frame for the tart . Then , prick the centre of the pastry with your fork .
3 . Brush the rim of the puff pastry with the egg wash and bake at 180 ° C for 20 minutes until the pastry is golden and crispy .
4 . Remove your pastry from the oven and spoon the whole jar of apple chutney into the docked area , pressing the pastry down slightly to create a neat base for the tart .
5 . Place the spinach into a frying pan with a small spoonful of butter and let it wilt down for a few moments until the spinach is tender , then add the walnut pieces to the mixture .
6 . Place the spinach and walnuts on the top of the red onion marmalade , taking care to leave the border of the pastry clean .
7 . Place the whole tart into the oven for six minutes to heat the mixture .
8 . Finally , crumble the Yorkshire Wensleydale cheese and freshly grated nutmeg over the top of the tartlet to your desired taste .
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