Bath Soft Cheese Chilli Tarts


Today I have a fantastic, delicious recipe, that is easy to prepare and stunning to serve. While this recipe is ideal for a picnic or buffet it is also fancy enough for serving at a dinner party. So let me share my Bath Soft Cheese Chilli Tarts with you.

Bath Soft Cheese Chilli Tarts


A crisp, crunchy, golden filo pastry encases a layer of chilli pickle, topped with a generous layer of Bath Soft Cheese. I know, they look so tempting. While the late afternoon sunshine illuminates these Bath Soft Cheese Chilli Tarts, with their melting cheese and chilli centre.

Bath Soft Cheese is organic and suitable for vegetarians. It is made by the Bath Soft Cheese Company in Kelston near Bath. It tastes like an English version of Brie. Soft and buttery,  it matures to a ripe, full bodied cheese, that stands up well to the chilli in this recipe.

FF Bath Soft Cheese Chilli Tarts
Bath Soft Cheese Chilli Tarts incredibly simple to make and bake.

Finally, as you cut through the light, crisp filo pastry layers the melted cheese oozes out of the tart, accompanied by the spicy chilli pickle underneath. And to accompany this tart a few salad leaves and a glass of something crisp and cool.

FF Bath Soft Cheese Chilli Tarts
Bath Soft Cheese Chilli Tarts – tell me you can resist that delicious, melted cheese?

While cheese, chutney and crackers are a classic combination, it is fun and delicious using the ingredients in a different way.

Baking the chilli pickle and Bath Soft Cheese really wakes up the flavours. And when placed in a buttery, filo pastry tart, the result is a remarkably delicious dish.

Recipe: Makes 6 Bath Soft Cheese Chilli Tarts

250g Bath Soft Cheese – available from Pong Cheese

1 Packet of Filo Pastry – you will need 4-5 sheets – I used Jus Rol

100g Unsalted Butter melted and cooled

1/2 Jar Chillililli – from Hawkshead Relish

2-3tbsp Freshly Chopped Chives

1/2tsp Freshly Ground Black Pepper

Method: Preheat the oven to 180C/160C fan, gas mark 4, 350F

Creating the filo pastry tart shell:

  • First of all, place 6 loose bottom tart tins on a baking tray. I used 9cm width, between 8-10cm (3.5-4″) will be fine.
  • Brush each tart tin lightly with melted butter using a pastry brush.
  • Have a clean damp tea towel to hand as filo pastry can dry out very quickly, so it’s best to cover the spare pastry sheets.
  • Place one filo pastry sheet on to a board or pastry mat. Brush lightly with melted butter.
  • Using a sharp knife cut the filo pastry sheet into equal quarters and then cut each quarter in half, from top to bottom. You will have 8 squares/rectangles.
  • Start by laying 1 square of filo pastry in the tart tin, gently pressing it so that it sticks to the base and the sides.
  • Add another square of filo pastry, laying it slight offset from the first piece. The idea is to build up layers that form a solid tart shell with lots of edges/corners on the side, which will become golden and crisp on baking.
FF Bath Soft Cheese Chilli Tarts
See how the 5 layers of filo pastry build up to create a solid tart shell.
  • Continue building the tart case until you have used 5 separate layers of filo pastry – bottom right in the picture above.
  • I actually built 2 tart cases at a time, I wouldn’t recommend building more as each layer will dry out as you prepare the next sheet and is then likely to crack and fall apart once baked.

Layering the tart filling:

  • When all 6 tart cases have been built, spoon 2 generous teaspoons of the Chilli Pickle into the base of each one.
  • Cut the block of Bath Soft Cheese into 6 equal-ish portions – they will weigh approximately 40 grammes.
  • Place a square of cheese on top of Chilli Pickle in each tart case.
FF Soft Bath Cheese Chilli Tarts
Bath Soft Cheese Chilli Tarts are so easy to make
  • Sprinkle the top of each tart with a little freshly ground black pepper and some freshly snipped chives – reserve half of the chives for garnish once baked.
Bath Soft Cheese Chilli Tarts ready for the oven.

Baking the cheese tarts:

  • Place the Bath Soft Cheese Chilli Tarts in the top a preheated oven and bake for 15-18 minutes. The tarts are cooked when the filo pastry is crisp and golden and the cheese has melted to fill each tart.
  • As soon as they are baked remove the baking tray from the oven and allow the tarts to cool for 10-15 minutes in their tins.
Fresh from the oven!
  • The Bath Soft Cheese Chilli Tarts can then be carefully removed from their tins and are best served warm. Don’t worry if a couple of crispy pieces of filo pastry break off as you handle them. These delightful tarts are built of 5 layers of filo pastry and are actually quite strong.

Serving suggestion:

I like to serve each tart, warm, on a bed of deeply coloured, fresh lettuce leaves with an extra sprinkle of fresh chives.

Such a simple and yet flavourful appetiser or light lunch. Also these tarts tarts can be eaten cold. Store in the fridge for up to 3 days and vamp up your packed lunch.

I really would recommend the Chillililli from Hawkshead Relish. Not only does it have great flavour in this tart, it also adds a surprise texture, hidden beneath the melted cheese.

If you have enjoyed this recipe for Bath Soft Cheese Chilli Tarts then you may also like these:

Mini Sparkenhoe Red Leicester Tarts

FF Bath Soft Cheese Chilli Tarts
Mini Sparkenhoe Red Leicester Tarts.

Beauvale Cheese Walnut Scones

FF Bath Soft Cheese Chilli Tarts
Beauvale Cheese Walnut Scones.

Goddess Cheese Pine Nut Muffins

Bath Soft Cheese Chilli Tarts
Goddess Cheese Pine Nut Muffins

As you can see, I am loving creating recipes with cheese. You may also like my Cheddar Tomato Basil Quiche, which is exceptionally delicious if you substitute the Cheddar for Sparkenhoe Red Leicester cheese.

Coming up with new ideas, flavour pairings and recipes, really gives me a thrill. Also with all that my body goes through see here, it is wonderful that I can still express my creativity, through cooking and baking and in turn, share my recipes with you.

Whatever you are making, baking and creating in your kitchens, have fun. Enjoy your feast and remember, when you are able, to invite others round to share with you. It really is true that food tastes better when it is shared!

Sammie xx

Pong Cheese provided me with the cheese to create this recipe. All opinions, views, content and photographs are my own. I was not paid to write this post, please see my Disclosure Policy.


Roasted Garlic Butternut Squash Soup


Finally Spring is upon us and with it some gloriously sunny days. However, being British and therefore brought up to talk about the weather, there have also been a few blustery downpours. Also, the sun, in April, not yet having had its chance to warm up our part of the planet, means there’s quite a chill in the air, when it’s hidden by clouds. Enter my Roasted Garlic Butternut Squash Soup, perfect for warming you through, whether you’re chilly, or soaked through from a sudden downpour – April showers and all that!

FF Roasted Garlic Butternut Squash Soup
Roasted Garlic Butternut Squash Soup deliciously satisfying.

Quite honestly, this soup is so utterly delicious, it’s flavours intensified by roasting the butternut squash first, I am happy to make it all year round. Or at least when butternut squash is in season.

Living In The Real World

I am really working on trying to eat seasonally. While we did belong to a veg box scheme, with my health and body dictating what I am able to do during the day, too much was being wasted. And on that subject, I am, at present, propped up in bed, with my neck in spasm, due to a few violent seizures (see Living With Seizures).

Please don’t think I am writing this for you to feel sorry for me, nothing could be further from the truth. I just believe in honesty. Because, in our Instagram shiny, perfect world, it can lead to people feeling inadequate or broken. Whereas real life can be messy as well as beautiful. Health problems, relationship difficulties, family problems, financial issues. There’s a whole host of stuff that goes on ‘behind the scenes’ – I am generalising. While hubby and I are happy, we still have to deal with a lot, together. And I’m sure we are not alone.

FF Roasted Garlic Butternut Squash Soup
Roasted Garlic Butternut Squash Soup incredibly tasty and filling.

Comforting Food

A good meal like this Roasted Garlic Butternut Squash Soup can feel like a warm hug, against the harsh realities life sometimes throws at us. I can’t even remember exactly when I made this soup, about 2 weeks ago I think! Yet I haven’t had the opportunity to write it up until today.

Also this the easiest soup to make and the flavour is out of this world good. Besides, who knew butternut squash could have so much more flavour, simply by roasting it? Oh and the garlic, which is left unpeeled whilst it roasts, turns into sweet little cloves of utter heaven. Roasted garlic is about as far away from the heat and pungency of raw garlic, as it is possible to be. Yet together these two ingredients make this utterly scrumptious Roasted Garlic Butternut Squash Soup.

Recipe: Roasted Garlic Butternut Squash Soup serves 4-6 people

1 Butternut Squash

2 Garlic Cloves

1 Onion

2tbsp Olive Oil

1 Vegetable or Chicken Stock Cube

Sea salt  – I use Maldon. and freshly ground black pepper

Optional – Parsely and Double Cream to serve

Method: Preheat the oven to 200C/180C fan, gas mark 6, 400F.

Preparing And Roasting The Ingredients

  • First of all, using a vegetable peeler, remove the skin from the butternut squash.
  • Cut the squash in half and then cut the bottom half in half again so that the seeds can be scooped out.
FF Roasted Garlic Butternut Squash Soup
Butternut squash is such a beautiful colour.
  • Cut the butternut squash into 2.5cm/1″ chunks
  • Place the chunks of butternut squash onto a baking tray along with the 2 garlic cloves.
  • Pour over 1tbsp of olive oil and using clean hands toss the chunks so that they have a covering of oil.
  • Add a small sprinkle of sea salt (1/2tsp) and a good grinding of black pepper.
FF Roasted Garlic Butternut Squash Soup
The butternut squash chunks almost fill they baking tray.
  • Place the baking tray into the oven and allow to roast for 25 minutes.
  • While the squash and garlic are roasting, peel and finely chop the onion.
  • In a large saucepan add the other tablespoon of olive oil and the chopped onion.
  • Sauté over a medium heat until the onion is softened and translucent. Leave to one side.
  • The butternut squash is roasted once it has become tender.
  • As soon as it is cooked remove the baking tray from the oven.
FF Roasted Garlic Butternut Squash Soup
After roasting you can see how much the butternut squash has shrunk.

Making The Roasted Garlic Butternut Squash Soup

  • The butternut squash has reduced inside and that means – concentrated flavour!
  • Place the saucepan containing the sautéed onion back over a medium heat.
  • Squeeze the garlic cloves out of their skin and add to the saucepan.
  • Add the roasted butternut squash to the pan,
  • Cover with 1.5 litres of hot water from the kettle.
  • Crumble in the stock cube.
  • Bring to a simmer and cook for a further 10 minutes, uncovered.
  • Remove the pan from the heat and blend using an immersion blender.
  • Alternatively allow the soup to cool a little and blend, in batches, using a blender.
  • Once blended add the soup back to the saucepan.
  • Check for seasoning and adjust as necessary.
  • Also, if the soup is too thick add a little extra hot water until the desired consistency is reached.
FF Roasted Garlic Butternut Squash Soup
Roasted Garlic Butternut Squash Soup just add crusty bread!

I like to serve this soup with a little swirl of cream and some fresh parsley to garnish. Adding a nice thick slice of my Crunchy Seeded Bread turns this Roasted Garlic Butternut Squash Soup into a substantial meal. I love dunking bread into soup, do you?

Make Ahead And Freeze!

To store, cool the soup completely and portion into airtight containers or zip lock freezer bags. It will keep in the fridge for 4 days or the freezer for up to one month. Next time I make this Roasted Garlic Butternut Squash Soup I am going to double up on the quantities. It only takes a little longer to peel and chop an extra squash and onion. While the oven is on, it makes sense to pop in two baking trays. And that way I will have lunch or a quick dinner, bolstered with some bread and cheese, for the days when I simply am not up to cooking.

If you have enjoyed this Roasted Garlic Butternut Squash Soup here are some other delicious soup recipes:

Roast Chicken Noodle Soup

FF Roast Chicken Noodle Soup
Roast Chicken Noodle Soup great for using up leftovers.

Leek and Potato Soup

FF Leek and Potato Soup
Leek and Potato Soup velvety comfort.

Carrot Soup

FF Carrot Soup
Carrot Soup served with crumbled Stliton cheese.

Do you sometimes need a warm hug?

And what is your go to comforting food?

Thank you for taking time to leave a comment. Especially as I really enjoy reading them and hearing about your baking and cooking adventures. Likewise it’s been fantastic to see so many of you posting your makes and bakes on Twitter and Instagram. Finally, if you tag me in I’ll be sure to retweet and give you a shoutout.

So, wherever you are and whatever you are making I wish you all the very best and hope that you know you are loved and treasured, see Important Stuff.

Sammie xx

Roasted Garlic Butternut Squash Soup has been entered into the No Croutons Required Link Up hosted by Jac at Tinned Tomatoes.

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.