Chef's Recipes

Goat’s curd tartlets with apple and frisée salad

Australian Gourmet Traveller recipe for Goat’s curd tartlets with apple and frisée salad from Must Wine Bar

  • 40 mins preparation
  • 1 hr cooking plus chilling, resting, cooling
  • Serves 8
  • Print
"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.
This recipe is from the January 2011 issue of <i>Australian Gourmet Traveller</i>.


  • 50 gm butter, coarsely chopped
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 60 ml Madeira
  • 180 gm goat’s curd
  • 250 ml pouring cream (1 cup)
  • 3 eggs, lightly whisked
  • 2 tbsp coarsely chopped flat-leaf parsley
Pâte brisée
  • 350 gm plain flour, sieved (21/3 cups)
  • 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 frisée (loosely packed)
  • 1 Granny Smith apple, cut into julienne
  • 25 gm walnuts (¼ cup)


  • 1
    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).
  • 2
    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).
  • 3
    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.
  • 4
    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.
  • 5
    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.