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Recipe Category / Savory pies and Tarts
Cheese and Tomato Chutney Phyllo Tart
Cheese and Tomato Chutney Phyllo Tart
Method

For the tomato chutney:

  • Preheat oven to 160* C (320* F) Fan.
  • Coarsely chop the tomatoes and put them in a small pot. Peel 2 garlic cloves and add them to the pot, whole.
  • Remove the seeds from the chili pepper and finely chop. Add to the pot.
  • Add the sugar, water and red wine vinegar.
  • Bring the mixture to a boil over high heat. When it starts to boil, lower heat and simmer for 30-40 minutes, stirring often. Simmer until the mixture reduces to half and becomes a sticky mixture, like marmalade. Remove from heat and discard the garlic. Transfer to a bowl and set aside to cool.
  • Spread the entire package of phyllo dough on a working surface. Cut in half, horizontally, making sure the pieces are equal in size. We will be using only half of the package. To store the rest, wrap in plastic wrap and refrigerate for up to 2-3 days or in the freezer where it will keep longer.
  • Brush a 28 cm tart dish with olive oil.
  • Place a sheet of phyllo dough into the tart dish, letting the edge hang over the end. Drizzle the overhanging piece with olive oil.
  • Place the rest of the phyllo sheets all around the tart dish, creating a nest of phyllo.
  • Drizzle overhanging edges with olive oil and fold them inwards so that they stand upright all around the edge, creating a border that is as high as the tart dish. To keep the phyllo border in place while baking, fold a piece of parchment paper in half and make a circle that is the exact size of the tart dish. Place it on the dish.
  • Bake for 20-25 minutes, until golden and crunchy.

For the filling:

  • Combine 1 tablespoon flour and a small amount of the mascarpone in a bowl.
  • Add the rest of the mascarpone, heavy cream, eggs and egg yolks. Beat with a hand whisk until all of the ingredients are completely combined.
  • Add the mustard, parmesan, mozzarella, salt and pepper. Stir to combine.
  • Spread a layer of the tomato chutney in the tart shell, about 6 tablespoons. Cover with filling and top with tomato rounds.
  • Bake at 170* C (338* F) Fan, for 30-40 minutes.
  • When ready, remove from oven and set aside for 20 minutes to cool.
  • Sprinkle with some basil and serve.
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Nutritional
Chart

Nutrition information per 100 gr.

193
Calories (kcal)
10 %

Calories

Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

7.6
Total Fat (g)
11 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

4.3
Saturated Fat (g)
21 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

25.3
Total Carbs (g)
10 %

Carbohydrates

The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

10.5
Sugars (g)
12 %

Sugars

Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

5.0
Protein (g)
10 %

Protein

It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

0.84
Fibre (g)
3 %

Fibers

They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

0.23
Sodium (g)
4 %

Salt

A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.