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Agrodolce grape tart with goat’s feta, pancetta and witlof salad

You'll need

80 gm butter, coarsely chopped 1 Spanish onion, finely chopped 3 garlic cloves, finely chopped 2 tbsp (loosely packed) each thyme, sage and rosemary, finely chopped 400 gm mixed red and green grapes 2 tbsp plain flour, sieved 1 tbsp olive oil, plus extra to serve For brushing: eggwash 80 gm marinated goat’s feta, drained 6 thin slices mild pancetta To serve: vincotto 12 sage leaves   Rough puff pastry 450 gm (3 cups) plain flour 450 gm chilled butter, coarsely grated   Witlof salad 120 gm crème fraîche 2 tbsp lemon juice, or to taste 1 tbsp olive oil 2 tbsp each finely chopped chives and flat-leaf parsley 5 witlof, bases removed, leaves separated


  • 01
  • 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.
  • 02
  • 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).
  • 03
  • 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.
  • 04
  • For witlof salad, whisk crème fraîche, lemon juice and olive oil in a bowl, season to taste, then stir through herbs. Drizzle over witlof.
  • 05
  • Drizzle agrodolce grape tart with vincotto and olive oil, scatter with pancetta and sage, and serve with witlof salad to the side.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Pale, dry rosé.

Featured in

Mar 2011

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