Feta, Leek, Onion and Mango Chutney Tart recipe

Puff pastry topped with leeks, pepper, onion, feta and mango chutney
 

Rukmini Iyer’s Roasting Tin series is responsible for my current tart obsession, which involves topping a ready-rolled sheet of puff pastry with veg and cheese. I go really heavy on the veg so ingredients like courgettes, leeks and mushrooms need to be pre-cooked or else they’ll make the tart soggy. I don’t mind the extra step because I want the tart to be fat and filling rather than shallow and in need of side dishes.

This tart is my current favourite. I’ve been a fan of baked feta topped with mango chutney for the longest time - I love any salty-sweet combo - and mango chutney ties all of the ingredients together. Start with a layer of softened leeks, then add a sliced, chargrilled bell pepper, cherry tomatoes and red onion. You can use almost any veg but give anything that has the potential to let out a lot of liquid a quick sauté so you end up with a crisp, rather than water-logged, tart.

Notes

We eat a third of the tart each for dinner and share the leftover third for lunch the next day.

Leftovers will keep for up to 48 hours in the fridge. The tart tastes great reheated or at room temperature.

The pine nuts are optional because they cost the earth but if you have them they’re great to finish the tart. I buy mine from Holland and Barrett whenever they have a sale.

I love Geeta’s Premium Mango Chutney, which contains big chunks of mango, nigella seeds, peppercorns and tiny, whole cloves of garlic.

Recipe credit

BBC Good Food for the mango chutney and feta combo.

Ingredients

Serves: 3-4

  • 1 tbsp pine nuts (optional)
  • 1 tsp olive oil
  • 1 large leek (or 2 small ones)
  • 1 bell pepper
  • 1 red onion
  • 4 cherry tomatoes
  • 1 ready-rolled puff pastry sheet (320g)
  • 160g feta cheese, cubed
  • 3 tbsp mango chutney (I like Geeta's)
  • black pepper

Method

  1. Place a medium frying pan over a medium heat. If using pine nuts, add them to the pan for a few minutes to toast, then once they’ve turned golden brown, remove them and add 1 teaspoon of olive oil to the pan.
  2. Veg: Thoroughly wash 1 large leek, slice it into 1cm rounds and add it to the frying pan. While the leek softens, cut 1 bell pepper into 1cm slices. I griddle the pepper to char it but if you don’t have a griddle pan, add the pepper to the pan with the leeks. Sauté for around 5 minutes until the veg has softened and any excess water has evaporated.
  3. Slice 1 red onion into thin half-moons and halve 4 cherry tomatoes, squeezing out the seeds and discarding them. Set the onion and tomatoes to one side.
  4. Preheat your oven to 200°C (180°C fan).
  5. Pastry: Unroll a ready-rolled sheet of puff pastry (320g) keeping it on the paper it came wrapped in. Place the pastry onto a large baking tray and, using a knife, score a 1.5cm border around the edge, taking care not to slice all the way through.
  6. Tart: Spread the sautéd leeks and pepper over the pastry keeping within the border. Scatter over the sliced red onion, cherry tomatoes and 160g of cubed feta cheese. Spoon 3 tablespoons of mango chutney in and around the vegetables then transfer the tart to the oven to bake for around 25 minutes. I check the tart after 20 minutes and rotate it so it cooks evenly.
  7. Once the feta has turned golden brown, remove the tart from the oven and finish with some black pepper. Scatter over the pine nuts if using and serve immediately.