Whip up these tarts in a jiffy using store bought tart crust and of course my cherry tomato chutney’s tart flavor makes them truly a tart! The intensely satisfying aroma of the spice blend in this chutney filled my home with a welcoming fragrance that even my 4-legged companion sniffed appreciatively 🙂
A profession that allows me to support customers is truly rewarding in many ways. I have the opportunity to serve our customers by teaching them techniques. And in the process not only have I been able to travel coast to coast in Canada (before the pandemic hit) but also teach in the US and even the Caribbean. The one common factor in all my travels is the beautifully warm people that I have come to meet.
In my early days when I was still learning the ropes, I would prefer to take the train to Kingston. A 4-hour train ride can go by pretty fast when in learning mode. Face buried deep in my books, prepping for teaching a class upon arrival. Gracious customers would pick me up and take me to interesting dining spots knowing my vegan lifestyle.
Panchancho was highly recommended as a must see. Kingston is mostly passed off as a sleepy university and prison town. But it has so much charm! Within the small downtown core, the density of top class restaurants was incredible. And might I add, I found much more than I could find in the suburbs of Toronto.
Of course, I had to stop at Panchancho. The open dining concept did indeed take my breath away. The restored limestone building from the 1800’s on a funky strip of downtown Kingston was another charm bomb. The breads were made the ‘old bread way’.
My eyes landed upon the tomato fennel confit called a spanish tart which I promptly ordered. Sadly, next time, this option was no longer available. I was inspired by Panchancho, but Of course added in an east Indian twist to the tart while staying true to my Canadian home serving up cherry grape tomatoes from Costco. Hope you enjoy this recipe. And if you can’t find cherry tomatoes, just sub with any tomato.
- 2 cups cherry tomatoes, washed
- ½ cup red onion, peeled and chopped
- 2 tbsp cooking oil( I used grapeseed oil)
- ½ tsp mustard seeds
- ½ tsp turmeric powder
- ¼ tsp cayenne pepper
- Pinch hing
- Sea salt to taste
Thaw the puff pastry overnight in fridge.
Heat oil in pan. Drop mustard seeds. When they splutter, Stir in all the
remaining spices. Add the onions and sauté till translucent. Drop in the cherry
tomatoes and salt. Cook till cherry tomatoes are soft but still hold their shape.
Some will disintegrate and that’s ok. That’s part of the charm of this recipe.
Let the chutney cool.
Meanwhile on flour dusted surface, roll the puff pastry into 9”x 9” square. Cut 9 equal squares. Lift the squares and place on baking sheet. Top each square with a tsp of chutney. Fold over the edges. Bake in preheated 3500C oven for 15-20 minutes till pastry is golden brown. Serve warm.