Goat cheese in filo basket with rhubarb chutney

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Peel and halve the onion and cut into strips. Wash, clean and slice the rhubarb. Apple wash, quarter, remove core. Cut quarter into small cubes. Wash thyme, shake dry and chop the leaves of 3 stems coarsely

2. 2

   Let the dough sheets rest at room temperature for about 10 minutes. Wash the asparagus, cut off woody ends and cut the asparagus into 3-4 cm long pieces. Heat 1 tablespoon of oil in a frying pan and fry the asparagus pieces in it for about 4 minutes. Season with salt and pepper and remove

3. 3

   Heat 1 tablespoon of oil in a saucepan. Sauté mustard seed and onions for about 3 minutes, then add apple pieces first and rhubarb pieces about 1 minute later. Stir in sugar and deglaze with vinegar. Cover and cook for about 15 minutes until soft. Season to taste with salt, pepper, thyme and possibly some more sugar.

4. 4

   Cut goat cheese into 8 slices. Melt butter in a small pot. Grease 8 wells (if possible offset) of a muffin tin (12 wells). Remove 3 pastry sheets from the package. Repack the rest well and place in the fridge. Promptly process in another way

5. 5

   Cut the dough sheets into 9 rectangles each. Butter 3 rectangles each and place them in a hollow so that the tips stick out upwards. Cut the remaining 3 rectangles into small pieces and use them to reinforce the bottoms of the baskets. Fill the baskets with asparagus and one slice of cheese each and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 10-15 minutes.

6. 6

   Remove the chutney from the stove and let it cool down. Remove the muffin tray from the oven, let it rest for about 5 minutes and remove the muffins from the tin. Put 1 teaspoon of chutney in each basket and garnish with thyme. Serve with the rest of the chutney

7. 7

   Waiting time approx. 5 minutes

Nutrition Facts

KCAL
190 kcal

CARBS
12 g

FATS
12 g

PROTEINS
7 g