Goats cheese, tomato & walnut tart
A delicious open tart of crisp buttery puff pastry topped with warmed goats cheese, oven roasted tomatoes & topped with a baby leaf salad tossed in walnut vinaigrette then finished with slightly salty caramelised walnuts. Serves 6
Puff pastry base
200gr puff pastry, rolled out to 2mm thin & refrigerated.
Cut 6 square pieces of puff pastry 10x10cm.
Place on a non stick baking sheet & cover with a non stick baking sheet and cook for 10 minutes at 200C till crisp & golden.
Oven dried tomatoes
9 vine ripened tomatoes cut in half, drizzled with olive oil, sea salt, thyme & rosemary, then baked at 150C for one hour.
Sliced goats cheese
150gr goats cheese, thinly sliced to cover the base of each puff pastry base
Baby leaf salad
3 cups of baby salad leaves or micro greens, mixed with torn basil leaves.
Walnut vinaigrette
1 tablespoon chardonnay vinegar
1/3 cup Cracker of a Nut walnut oil
2/3 cup light olive oil
Sea salt
Whisk all ingredients together and season to taste.
Caramelised walnuts
50gr sugar
50 ml water
1/8th teaspoon salt
120gr Cracker of a Nut walnut halves, lightly roasted
Boil water, sugar & salt and cook to a light caramel.
Pour caramel over walnuts, allow to cool, then roughly chop.
To serve
Warm tomatoes and pastry bases (with the cheese on), in the oven for 4 minutes at 160ºC. Arrange tomatoes on top of cheese pastry base, then salad leaves tossed with a little vinaigrette on top and drizzle some around the tart. Sprinkle chopped caramelised walnuts over the tart to finish.
Wine serving suggestion: Pegasus Bay Chardonnay
Recipe created by Vinnies restaurant chef & owner Geoff Scott
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