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Broad bean goat's curd tart

Name: Broad bean goat's cheese tart recipe
Yield: 6
Ingredients: 500g broad beans, shelled; Finely grated zest of 1 lemon; 40.00 ml extra virgin olive oil; 1 sheet frozen puff pastry, just thawed (we used Carême); 100g butter, chopped; 1 large leek, halved lengthways, thinly sliced; 40.00 ml finely chopped thyme; 200g goat’s curd or soft goat's cheese (see note); Garden herbs, to garnish (we used nasturtium leaves, torn zucchini flowers and dill and chervil sprigs)

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by delicious. team

delicious. team

Sep 19, 2024

“Light, easy and simply delicious. You could bake one large tart or make it in mini form; either way, it’s the perfect appetiser for a spring picnic." – Cynthia Litster, owner of The Waratah, Sydney.

Recipe note: You’ll need a 21cm x 3.5cm deep loose-base fluted tart pan

This recipe is by chef Joey Astorga from The Waratah, Sydney.

500g broad beans, shelled
Finely grated zest of 1 lemon
2 tbs extra virgin olive oil
1 sheet frozen puff pastry, just thawed (we used Carême)
100g butter, chopped
1 large leek, halved lengthways, thinly sliced
2 tbs finely chopped thyme
200g goat’s curd or soft goat's cheese (see note)
Garden herbs, to garnish (we used nasturtium leaves, torn zucchini flowers and dill and chervil sprigs)

Method

1.

Blanch broad beans in boiling salted water for 2 minutes until tender. Drain and cool under cold running water. Remove and discard the tough outer skins, and place beans in a medium bowl with zest and oil. Season and toss to coat.
2.

Preheat oven to 220°C/200°C fan-forced. Grease a 21cm x 3.5cm deep loose-base fluted tart pan and line base and side with pastry. Prick base with a fork. Chill for 30 minutes, then trim excess pastry. Line with baking paper and fill with pastry weights or dried beans. Bake for 18 minutes, then remove weights and paper. Bake for a further 20 minutes, or until pastry is golden brown. Set aside to cool slightly on a wire rack.
3.

Meanwhile, melt butter in a medium frypan over medium-low heat. Add leek and thyme and cook, stirring frequently, for 15-20 minutes until soft. Cover with foil and keep warm until ready to serve.
4.

To serve, transfer the pastry shell to a serving plate. Fill with leek mixture. Dollop over goat’s curd and top with broad beans and mixed garden herbs. Serve warm or at room temperature.