Yorkshire Wensleydale, Apple Chutney & Spinach Tartlet

This showstopping 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 Yorkshire Wensleydale
• 1 packet ready roll puff pastry
• 1 jar apple chutney
• 5 tablespoons walnut pieces
• Freshly grated nutmeg
• 1 bag baby spinach
• 1 large free range egg
• 1 tablespoon rapeseed oil

Method

1. Roll the pastry into a large rectangle and place onto a lightly oiled tray.
2. Prick the pastry with a fork leaving a neat border around the outside of the tart.
3. Gently go around the border with a knife creating a slight indentation to frame the tart.
4. Brush the border of the puff pastry with beaten egg wash and bake for 20 minutes at 180°C until golden and crisp.
5. Remove from the oven and spoon the whole jar of apple chutney into the centre of the pastry, spreading to the edges to create a neat base for the tart.
6. Place the spinach into a frying pan with a knob of butter and wilt for a few moments until tender, then add the walnut pieces.
7. Place the spinach and walnuts on the top of the apple chutney, taking care to leave the border of the pastry clean.
8. Return the tart to the oven and for a further 6 minutes.
9. Finally, take your Yorkshire Wensleydale and crumble it over the top, then sprinkle with freshly grated nutmeg.