Goat’s cheese tart with onion chutney and rocket

Name: Goat's cheese tart with onion chutney and rocket recipe
Yield: 4
Ingredients: 150g soft goat’s cheese (such as Meredith Goat Cheese or Soignon Chevre), crumbled; 1/4 cup (60g) creme fraiche; 1 sheet (375g) frozen puff pastry, just thawed (we used Carême); 1 large egg yolk, beaten with 1 tsp water, to brush; 1/4 cup (40g) pitted kalamata olives, torn; 1/2 bunch rocket; 1/2 cup (50g) walnuts, toasted, chopped; 2 tbs extra virgin olive oil; 2 small red onions, thinly sliced; 1/4 cup (60ml) red wine; 2 tsp brown sugar; 1 tbs balsamic vinegar; 1 thyme sprig

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by Ellie and Sam Studd

Oct 18, 2020

A new season means new flavours to savour. Ellie and Sam Studd welcome spring’s finest goat’s cheese onto their warmer-weather menu, starting with a star tart.

150g soft goat’s cheese (such as Meredith Goat Cheese or Soignon Chevre), crumbled
1/4 cup (60g) creme fraiche
1 sheet (375g) frozen puff pastry, just thawed (we used Carême)
1 large egg yolk, beaten with 1 tsp water, to brush
1/4 cup (40g) pitted kalamata olives, torn
1/2 bunch rocket
1/2 cup (50g) walnuts, toasted, chopped

Red wine onion chutney

2 tbs extra virgin olive oil
2 small red onions, thinly sliced
1/4 cup (60ml) red wine
2 tsp brown sugar
1 tbs balsamic vinegar
1 thyme sprig

Method

1.

For the chutney, heat a deep frypan with the oil over medium-low heat. Add the onion and cook, stirring frequently, for 8-10 minutes, until softened. Stir in the wine, sugar, balsamic vinegar and thyme. Season to taste. Reduce heat to low and cook, stirring frequently, for 3-4 minutes, until liquid has thickened. Set aside to cool.
2.

Preheat oven to 220°C/200°C fan-forced. Grease a large oven tray and line with baking paper.
3.

Place the goat’s cheese and creme fraiche in a bowl and using a fork, mix to combine. Place the puff pastry on the prepared tray. Using a sharp knife, score a 2cm border in from the edge then brush the edge with beaten egg, avoiding the drips over the edges.
4.

Within the border, scatter the onion to create a base. Dollop the cheese mixture and sprinkle the olives. Bake for 18-20 minutes until the pastry is puffed up and golden. Stand for 5 minutes, then scatter with rocket and walnuts and season with freshly ground black pepper to serve.