Goat Cheese Tart with Chipotle-Raspberry Chutney

Name: Goat Cheese Tart with Chipotle-Raspberry Chutney
Yield: serves 4 to 6
Ingredients: 1 tablespoon vegetable oil; 1 1/2 cups chopped onion; 6 garlic cloves, thinly sliced; 2 1/2 cups chicken broth; 1 cup chopped red bell pepper; 1 cup honey; 1 tablespoon minced peeled fresh ginger; 5 tablespoons apple cider vinegar; 1/4 cup canned chipotle chiles in adobo sauce; One 10-ounce package frozen raspberries, thawed and drained; 1/2 cup chopped fresh cilantro; One 6-ounce container fresh raspberries; Salt and freshly ground black pepper; 1 sheet frozen puff pastry (half of a 17.3-ounce package), thawed (see Tip); All-purpose flour, for rolling; 1 large egg, lightly beaten; One 5.5-ounce log soft fresh goat cheese, at room temperature

December 20, 2011

If you don’t want to go through the trouble of baking the puff-pastry tart, just serve this wonderful chutney alongside the goat cheese for your guests to spread on crackers. I always have the chutney on hand to stir into hummus or to slather onto a piece of grilled chicken. The creamy goat cheese is the perfect counterpoint to the smoky-sweet chutney.

Recipe notes

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