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Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.

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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To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant's name and address or business card, as well as your name and address.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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