GOAT’S CHEESE, YES PLEASE

WHIP UP THIS SAVOURY TART TO ENJOY AS A LIGHT LUNCH WITH YOUR WEEKEND GUESTS

This decadent goat's cheese tart is perfect for weekend entertaining.

GOAT’S CHEESE TART WITH CHIA SEED PASTRY

Serves 6

INGREDIENTS

1 2⁄3 cups (250g) plain flour

175g chilled unsalted butter, chopped 2 tbsp black chia seeds

4 eggs, plus 1 egg yolk

2 red onions, thinly sliced

1 tbsp chopped thyme leaves

1 1⁄2 tbsp brown sugar

1 tbsp balsamic vinegar

300ml pure (thin) cream

300g soft goat's cheese

SALAD

1⁄3 cup (80ml) red wine vinegar

1 tbsp honey

2 raw red beetroots

4 raw chioggia beetroots (striped Italian heirloom variety)

4 purple figs, quartered

100g firm goat's cheese, thinly sliced Seeds of 1 pomegranate

50g purple micro herbs (such as purple radish)

1⁄2 cup (125ml) olive oil

METHOD

Place flour, 125g butter and 1⁄2 tsp salt in a food processor and process until mixture resembles fine crumbs. Add chia seeds, 1 egg and 1 tbsp iced water, and pulse until mixture comes together in a smooth ball. Shape into a disc, enclose in plastic wrap, then chill for 30 minutes. Melt remaining 50g butter in a frypan over medium-low heat. Add onion and thyme, and cook, stirring occasionally, for 30 minutes or until onion is soft. Add sugar and vinegar, then cook for a further 5 minutes or until onion is caramelised. Set aside to cool.

Grease a 26cm loose-bottom tart pan. Roll out pastry on a lightly floured work surface to 3mm thick, then use to line prepared pan. Chill for 15 minutes.

Preheat the oven to 190C. Prick pastry base with a fork, then line with baking paper and fill with pastry weights or rice and bake for 10 minutes. Remove paper and weights, then return to the oven for a further 5-6 minutes until the pastry is pale golden. Reduce the oven temperature to 170C.

Meanwhile, place the remaining 3 eggs and yolk in a clean food processor with the cream and goat's cheese. Season and whiz until smooth. Spread onion mixture over pastry base, spread over the goat's cheese mixture, then return tart to the oven for 25 minutes or until filling is just set. Cool in the pan for 10 minutes.

To make the salad, whisk the red wine vinegar and honey together in a bowl. Season. Using a mandoline, thinly slice the red beetroots, then add to the vinegar mixture and stir to combine. Set aside for 30 minutes to marinate. Then, using a mandoline, thinly slice the chioggia beetroots.

Drain the red beetroot, reserving marinade, then place in a bowl with the chioggia, fig and goat’s cheese. Scatter with pomegranate seeds and micro herbs. Whisk the olive oil into the reserved marinade and drizzle over the salad.

To serve, top the tart with the salad.