Category: Green Onions

My mom was a firm believer in make-ahead entertaining. She always swore by prepping dishes in advance, not just to reduce pre-party stress, but to be able to spend party time with her guests. These mini tarts were a go-to favorite appetizer for this very reason – you can whip them up months in advance and bake them straight from frozen. They’ve become a signature dish of mine too, and I always keep a batch stashed in the freezer for those last-minute get-togethers!
 
In addition to make-ahead convenience, here’s what makes this cheesy appetizer recipe stand out:

• Unique flavor. The combination of creamy cheese, savory curry, and tangy chutney is unexpected and delicious.
• Easy and customizable. This recipe is freezer-friendly and uses store-bought puff pastry for convenience. Plus, you can experiment with different types of cheese and/or chutney to match your taste (see recommendations below).
• Elegant presentation. These mini tarts are perfect for a party or potluck because they look impressive and are easy to eat.

To make these mini tarts, you’ll need the following ingredients:

• Cream cheese – I think regular is best, but you can substitute low fat if needed
• Sharp Cheddar cheese
• Garlic
• Curry powder – I recommend Madras curry
• Mango chutney – often under the name “Major Grey’s” it may or may not say “mango”
• Green onions
• Cayenne pepper
• Worcestershire sauce
• Kosher salt
• All-purpose flour, for rolling pastry
• Frozen puff pastry

In addition to the above ingredients, you’ll need the following equipment:

• Electric Mixer with whisk attachment
• Rubber spatula (for scraping down the sides of the bowl)
• Rolling pin and mat
• Large sharp knife
• Mini muffin pans
• Mini tart tamper (recommended but not required)
• Measuring spoons and cups

Here’s how you create these little bites of deliciousness:

1. Mix cream cheese.
   Using an electric mixer with a whisk attachment, mix the cream cheese until smooth, around 2 to 3 minutes.
2. Add the Cheddar, garlic, and curry powder and blend well.
3. Add remaining filling ingredients.
   Chop up the large pieces in the chutney and add to the cheese mixture along with the onions, cayenne pepper, and Worcestershire sauce. Mix well. Season to taste with salt. Set aside.
4. Cut puff pastry into squares.
   On a lightly floured surface roll out one piece of puff pastry into a 12-inch square. Cut into 2-inch squares.
5. Press squares into small mini-muffin tins and prick with a fork.
6. Fill squares and freeze.
   Spoon 1 teaspoon filling into the center of each square. Cover with saran wrap and freeze tarts in the tins.
7. Bake.
   To bake the tarts, preheat the oven to 400 degrees. Remove tarts from the freezer and bake in the tins for 15 to 18 minutes or until puffy, bubbly and the pastry is golden brown.
8. Let sit; serve.
   Let tarts sit in tins for 1 minute, then remove to a serving platter and serve warm. Note: they will puff up during baking, then collapse somewhat when removed from the oven. This is normal!