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Cheese and Tomato Chutney Phyllo Tart
Cheese and Tomato Chutney Phyllo Tart
Clock dfcc0e208d138d9bd767c6f1f85dfe28624afa0652c24ad00a1a457ca3ec6e0d
1 hour 30 minutes
Preparation Time
Shares 5606bf075942176c08f602bcfddfb1eae4f9ffc25749ab7454da85f803864740
Difficulty ff7c9d703c99daf2ec2af59a591ebe31b6bd74796afe6167236e1316b56ed4a6

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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