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1
Heat the vegetable oil in a large heavy saucepan over medium-high heat.
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2
Add the onion and cook for 5 minutes, or until translucent.
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3
Add the garlic and cook for 3 more minutes.
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4
Add the chicken broth, bell pepper, honey, ginger, vinegar, and chipotle chiles and sauce, and bring to a boil.
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5
Reduce the heat to medium-low and simmer for 2 1/2 hours, or until the sauce thickens.
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6
Add the thawed frozen raspberries and cook, stirring occasionally, for 15 minutes.
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7
Remove the pan from the heat and let the chutney cool slightly.
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8
Then stir in the cilantro and the fresh raspberries.
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9
Season to taste with salt and black pepper.
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10
(The chutney can be prepared 3 days ahead.
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11
Cool, then cover and refrigerate.)
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12
Preheat the oven to 400F.
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13
Line a baking sheet with parchment paper.
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14
Roll out the puff pastry on a lightly floured surface to form a 12 x 15-inch rectangle.
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15
Cut one 12 x 5-inch rectangle, two 11 x 1/2-inch strips, and two 5 x 1/2-inch strips from the pastry.
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16
Place the rectangle on the prepared baking sheet.
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17
Pierce it all over with a fork.
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18
Using a pastry brush, brush all of the strips with the beaten egg.
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19
Place the short strips, egg side down, on the short ends of the pastry rectangle to form a raised edge.
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20
Place the long strips, egg side down, along the long sides of the pastry.
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21
Bake the tart shell until golden, about 15 minutes.
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22
Keep the oven on.
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23
Spread the goat cheese evenly over the bottom of the hot tart shell, and return it to the oven.
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24
Bake for 5 minutes, or until the cheese begins to melt.
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25
Cut the tart into 1-inch-wide slices, top each one with a generous dollop of the chipotle-raspberry chutney, and serve.
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26
Always use an all-butter puff pastry for the best flavor and results.
