Divide puff pastry sheet into eight equal squares. Slot into a greased mini tart baking tray.
1 sheet Puff Pastry (180g)
Fill each tart with 1-1½ tsp of chutney, then top with a cube of cheese.
8 heaped tsp Caramelised Onion Chutney, 200 g Brie Cheese
Briefly drizzle some honey over the cheese and top with a pinch of rosemary - about 2-3 needles per pastry.
Honey, Fresh Rosemary Needles
Bake for 15-20 minutes until golden and the puff pastry has been cooked through.
Rest for 5-10 minutes before removing from the baking tray.
Notes
Make sure your oven is preheated and has reached 200C before putting the puff pastries into the oven so that they could puff up nicely under a high temperature.
Do not overstuff your pastry with too much chutney or cheese. The pastry will puff up during the baking process and the chutney may start spilling out.
Using fresh rosemary is highly recommended as dried rosemary doesn't have as much aroma and flavour. Simply pluck the needles out from a fresh rosemary sprig.
Fancy switching things up a bit? Why not try swapping the sweet chutney with fruit jam (e.g. apricot or raspberry jam)!