Healthy Eating

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Goat’s curd tartlets with apple and frisée salad


You'll need

50 gm butter, coarsely chopped 1 onion, finely chopped 1 garlic clove, finely chopped 60 ml Madeira 180 gm goat’s curd 250 ml (1 cup) pouring cream 3 eggs, lightly whisked 2 tbsp coarsely chopped flat-leaf parsley   Pâte brisée 350 gm (21/3 cups) plain flour, sieved 250 gm unsalted butter, diced and frozen 3 egg yolks   Apple and frisée salad 70 ml extra-virgin olive oil 2 tbsp walnut oil 30 ml sherry vinegar 2 cups (loosely packed) frisée 1 Granny Smith apple, cut into julienne 25 gm (¼ cup) walnuts

Method

  • 01
  • For pâte brisée, process flour and 1 tsp fine salt in a food processor to combine, add butter and pulse until fine crumbs form. Add yolks, then, with motor running, gradually add 100ml iced water until mixture forms a dough. Do not overwork. Pat into a disc, wrap in plastic wrap and refrigerate until firm (1 hour).
  • 02
  • Preheat oven to 180C. Roll pastry on a lightly floured surface to 5mm thick, line eight 10cm-diameter tart tins and trim edges. Refrigerate to rest (20 minutes), then blind bake until light golden (12-15 minutes). Remove paper and weights, then bake until golden and crisp (5-7 minutes).
  • 03
  • Reduce oven to 150C. Heat butter in a frying pan over medium heat, add onion and garlic and sauté until tender (5-7 minutes), add Madeira, cook until slightly reduced (1-2 minutes), season to taste and set aside to cool.
  • 04
  • Divide onion mixture among tart cases, top each with a spoonful of goat’s curd. Whisk cream, eggs and parsley in a bowl to combine, season to taste, pour into tarts and bake until set with a slight wobble (20-25 minutes). Cool to room temperature on a wire rack.
  • 05
  • Meanwhile, for apple and frisée salad, whisk oils and vinegar in a bowl to combine, season to taste, add frisée, apple and walnuts, toss lightly to combine and serve with goat’s curd tartlets.

"I had a beautiful lunch at Must Wine Bar and enjoyed a divine goat's cheese tart. Would you please ask the chef for the recipe? I've been craving it ever since."
Consuelo Wall, Queens Park, WA

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At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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