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Spiced Onion Chutney & Rosemary Butternut Squash Tarts

Makes 2


  • 1 sheet of readymade puff pastry
  • 100 grams of butternut squash, cut into 1 cm cubes
  • 1 sprig of rosemary, removed from the stalk, roughly chopped
  • 70 grams of pine nuts
  • 50 grams of free-from grated cheese
  • Olive oil
  • Salt and pepper

For the chutney

  • 2 Tbsp. olive oil
  • 1 tbsp. of Mr. Fitzpatrick’s plum and pear spiced cordial
  • 1 large onion, thinly sliced (approx. 375 grams)
  • 75 grams of brown sugar
  • 1 tbsp. of balsamic vinegar
  • 1 clove of crushed garlic
  • 1/2 tbsp. of wholegrain mustard
  • 50 ml red wine vinegar
  • 1/4 Tsp. of salt


Heat the oil in a saucepan over a low – medium heat, soften the onions.

Stir in 1 tbsp. of brown sugar, stirring occasionally until onions start to colour.

Add all remaining ingredients and simmer uncovered for 20 minutes until chutney has reduced and thickened to a caramel colour.

While chutney is cooling heat the oven to 180c and line a baking tray with parchment, line the pastry sheet on top and cut into even quarters.

Drizzle butternut squash with olive oil, season well and toss with the rosemary.

Spread 1 tbsp. of chutney over each pastry square, sprinkle with cheese, cubes of butternut squash and pine nuts.

Add a final sprinkle of chopped rosemary, and fold the corners into the center and bake in the oven for 20-25 minutes until golden.

Recipe & Images; The Clean Tribe

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