Yorkshire Tart with Ampleforth Beer Fruit Chutney.

Pre heat the oven to 100°C. Roll out the pastry to approximately 1cm thickness. Place the pastry in the tart tins and line them with greaseproof paper. Fill the tins with rice and cook in the centre of the oven for approximately 15 minutes. Remove the paper and rice and cook for a further 5 minutes. Set aside. Put the butter and olive oil in a medium saucepan and cook for 4 minutes on a high heat until the butter browns. Add the tomatoes, lemon juice and zest and cook for a further 1 minute. Set aside for 2-3 minutes. Combine this mixture with the panko and Wensleydale cheese. Half fill the tart case with the chutney and cover with the crumble mixture. Return to the oven for 15 minutes until golden brown. Remove from the oven and cool to room temperature. Serve with a green salad dressed with vinaigrette.