FEATURE RECIPE
Agrodolce grape tart with goat’s feta, pancetta and witlof salad
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Serves
6
Cooking Time
Prep time 1 hr, cook 40 mins (plus chilling, resting)
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80 gm
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butter, coarsely chopped
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1
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Spanish onion, finely chopped
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3
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garlic cloves, finely chopped
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2 tbsp (loosely packed)
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each thyme, sage and rosemary, finely chopped
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400 gm
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mixed red and green grapes
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2 tbsp
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plain flour, sieved
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1 tbsp
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olive oil, plus extra to serve
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For brushing:
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eggwash
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80 gm
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marinated goat’s feta, drained
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6
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thin slices mild pancetta
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To serve:
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vincotto
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12
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sage leaves
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| Rough puff pastry |
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450 gm (3 cups)
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plain flour
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450 gm
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chilled butter, coarsely grated
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| Witlof salad |
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120 gm
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crème fraîche
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2 tbsp
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lemon juice, or to taste
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1 tbsp
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olive oil
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2 tbsp each
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finely chopped chives and flat-leaf parsley
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5
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witlof, bases removed, leaves separated
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1
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For rough puff pastry, sieve flour and 1 tsp fine salt onto a work surface. Scatter over butter and cut into flour with a pastry scraper until roughly mixed (there should still be small lumps of butter in the mixture). Make a well in the centre, add 180ml iced water and use pastry scraper to just combine. Bring dough together with the heel of your hand, then form into a disc. Wrap in plastic wrap and refrigerate until firm (20-30 minutes). Roll on a lightly floured surface to a 1.5cm-thick rectangle. Fold short ends together to meet in the centre then fold in half to form a book fold. Wrap in plastic wrap and refrigerate to rest (20 minutes). Repeat rolling and folding twice. Roll on a lightly floured surface to form a rough 15cm x 40cm rectangle, transfer to an oven tray lined with baking paper.
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2
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Meanwhile, preheat oven to 180C. Heat half the butter in a frying pan over low heat, add onion and garlic, sauté until tender (5-7 minutes). Add herbs, stir to combine, then set aside to cool. Combine grapes, flour, onion mixture and olive oil in a bowl, season to taste and scatter over pastry, leaving a 2cm border. Fold pastry edges over, brush with eggwash, then scatter over goat’s feta and bake until golden and cooked through (25-30 minutes).
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3
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Meanwhile, heat a large frying pan over high heat, add pancetta and turn occasionally until crisp (3-4 minutes). Drain on absorbent paper and set aside. Wipe pan with absorbent paper, heat remaining butter until foaming, add sage and fry until crisp (30 seconds-1 minute). Remove with a slotted spoon, drain on absorbent paper and set aside.
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4
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For witlof salad, whisk crème fraîche, lemon juice and olive oil in a bowl, season to taste, then stir through herbs. Drizzle over witlof.
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5
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Drizzle agrodolce grape tart with vincotto and olive oil, scatter with pancetta and sage, and serve with witlof salad to the side.
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This recipe is from the March 2011 issue of Australian Gourmet Traveller.
Drink Suggestion Pale, dry rosé
RECIPE Emma Knowles & Alice Storey
PHOTOGRAPHY William Meppem
STYLING Emma Knowles & Alice Storey
DRINK SUGGESTION Max Allen
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