Goat cheese and rosemary tart with grape, celery and walnut salad
Ingredients
Instructions
- 1 large sheet of shortcrust pastry
- 300 g fresh goat cheese
- 3 eggs, plus 3 extra egg yolks
- 300 ml heavy cream
- 1 tablespoon fresh rosemary leaves
- 2 celery stalks, cut into matchsticks
- 1/2 cup (60 g) toasted walnuts, chopped
- 2 cups (350 g) black grapes, chilled, halved
- 1 cup flat-leaf parsley leaves, torn
- 2 tablespoons walnut oil (see note) or extra virgin olive oil
- 2 tablespoons of red wine vinegar
- Preheat the oven to 180°C. Butter a 23 cm tart tin with a removable bottom. Line the tart pan with puff pastry and cut off the excess. Prick the bottom with a fork, then refrigerate for 15 minutes.
- Line the pie pan with parchment paper and fill it with weights of dough or uncooked rice. Blind bake for 10 minutes, then carefully remove the paper and beans or rice and bake for another 5 minutes or until the pastry is lightly browned.
- Meanwhile, place the goat cheese, eggs and extra egg yolks in a food processor and blend. Add the cream and season with sea salt and freshly ground black pepper, then toss to combine. For goat cheese mixture into pie shell, then sprinkle with rosemary leaves and bake for 30 minutes or until golden and set.
- Meanwhile, place the celery, walnuts, chilled raisins, torn parsley leaves, oil and vinegar in a bowl. Season with sea salt and freshly ground black pepper and mix.
- Serve the pie warm or at room temperature with the grape, celery and walnut salad.
Goat cheese and rosemary tart with grape, celery and walnut salad
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Goat cheese and rosemary tart with grape, celery and walnut salad Recipe – Goat cheese and rosemary tart with grape, celery and walnut salad Recipes
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