BEET­ROOT TART WITH GOATS’-CHEESE MOUSSE

Con­stan­tia Uit­sig Un­wooded Chardon­nay 2009 –

House and Leisure Food - - FRONT PAGE -

for the mousse

150g chevin cheese 3 leaves gela­tine 150ml white wine 300ml cream, whipped

for the beet­root tart

4 medium beet­root,

boiled and peeled 1t sugar salt and pep­per 1t olive oil 12 sheets of puff pas­try, rolled to 2mm thick and cut into 10cm rounds 2 egg yolks, beaten capers, black olives, roasted gar­lic, roasted baby toma­toes and bal­samic re­duc­tion for serv­ing

Serves 12

Beat the cheese in a food pro­ces­sor. In a small saucepan add the gela­tine to the wine, and over a medium heat re­duce the mix­ture to 10ml. Pour this into the food pro­ces­sor with the cheese and con­tinue to blend. Gen­tly fold in the cream. Line 12 cups with plas­tic wrap and pour in the mousse. Re­frig­er­ate for about four hours to set.

Chop two beet­roots finely; mix with the sugar. Sea­son with salt and pep­per and add olive oil. Place a small mound of beet­root mix­ture in the cen­tre of a puff-pas­try disc. Brush the edges of the pas­try with the beaten egg yolk. Thinly slice the re­main­ing beet­root and place a few slices around the top of the tart, fan­ning them out to re­sem­ble a flower. Sea­son with salt and bake at 165°C for 15 min­utes.

Re­move the tarts from the oven and place each in the cen­tre of a plate. Un­mould the mousse and place each on top of a tart, al­low­ing them to melt slightly. Driz­zle each a swirl of olive oil over each tart and serve with capers, sliced black olives, roasted gar­lic, roasted baby toma­toes and bal­samic re­duc­tion.

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