Blackcurrant Spiced Chutney With Cheese & Watercress Puff Tarts

Prep time: 20mins
Cooking time: 12mins

Total time: 32mins

Serves: 4-6 people


1 sheet puff pastry (320g sheet)

100g cheese (we chose violife grated)

50g watercress / rocket 

3 tbsp blackcurrant chutney 

Pinch salt

For the chutney

150g British blackcurrants (fresh or frozen)

1 small red onion finely chopped

60g golden caster sugar 

½ tsp sea salt

½ tsp mustard seeds

1 small red chilli (optional)




Preheat the oven to 200ºC

Create the chutney by finely chopping the onion, then fry in a small pot for around 5-6 minutes before adding all the other ingredients and leave to bubble on a medium heat until the blackcurrants have burst then set aside to cool.

Score the puff pastry sheet with a rectangle just a few centimeters from the edge to create a border then place in the oven for around 12 minutes.

Once out of the oven sprinkle with the cheese, this also works brilliantly with a soft cheese then top with the watercress and rocket and 6-7 spoonfuls of the fresh chutney around the tart.

Enjoy with a fresh salad and chutney on the side for extra dipping!