Look for prepared onion chutney in specialty food stores. If you can’t find it, you can substitute your own favorite chutney.

Ingredients: (Makes 18)

• 1 recipe basic crust
• 570 g (1¼ lb) prepared onion chutney
• 140 g (5 oz) stoned black olives, sliced
• 115 g (4 oz) grated Gruyere or other Swiss cheese

Method:

Preheat the oven to 190°C/375°F/Gas mark 5.

On a lightly floured surface, roll out half the quantity (one disc) of the pastry dough. Using a 7.5 cm (3-inch) round cutter, cut out circles of pastry. Gently push the circles into the cups of a 12-cup muffin tin. Collect the scraps, roll out and repeat. Roll out the second disc of pastry dough. Each disc should yield 9 tartlet shells, but if you prefer a thick crust, make fewer (6 per disc).

Bake for 10 to 15 minutes, until the crust is golden brown. Transfer to a wire rack to cool.

Spoon the onion chutney into the tartlet shells so each one is 2/3 full. Arrange the sliced olives over the chutney and top with grated Gruyere.
Bake for 5 minutes, or until the cheese has melted. Transfer to a wire rack to cool.