Save to your scrapbook
Heston's goat's cheese tart
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
A dish that’s big on flavour and simple to prepare, yet looks very elegant and refined. Heston
25g unsalted butter
200g onion, peeled and finely sliced
1 clove garlic, peeled and finely chopped
2 sprigs of thyme, leaves picked
1 star anise
3 slices Heston from Waitrose Alderwood Smoked Streaky Bacon, cut into lardons
10g dry Madeira
40g white wine
10g white wine vinegar
Ground nut oil
Salt and black pepper
½ x 430g pack (215g) frozen Cook’s Ingredients Puff Pastry Sheets, defrosted
1 Waitrose British Blacktail Egg, beaten with a pinch of salt for a wash
40g goat’s cheese
40g white wine vinegar
40g Dijon or wholegrain mustard
120g groundnut oil
30g mixed salad leaves
10 Peppadew piquante peppers, mild, cut into quarters
1. For the onion compote, melt the butter in a large saucepan over a low medium heat, add the onion, garlic, thyme leaves and star anise. Cook for 1 hour, stirring occasionally until well caramelised and dark in colour. If the onions start to catch on the bottom of the pan, add a little water and stir more frequently.
2. Meanwhile, coat the bottom of a frying pan with a thin layer of oil and place over a medium heat. Add the bacon lardons and cook for 4-5 minutes until the bacon is soft and beginning to colour. Drain the bacon on kitchen paper and set aside. Deglaze the pan (with the onion compote) with the Madeira, white wine and white wine vinegar, and cook for a further 5 minutes. Add the bacon and season with salt and freshly ground black pepper. Remove the star anise and allow to cool.
3. Preheat the oven to 190°C, gas mark 5. Unroll the pastry and cut out 4 circles using a 9.5cm cutter and place 2 on a baking tray, brush with egg approximately 2cm from the edge. Using a smaller 8.5cm cutter, cut a disc out from the centre of the remaining 2 discs, and discard the centres. Place the pastry rings on top of the circles on the tray and bake for 12 minutes or until fully cooked and golden brown. Remove from the oven and place on a cooling rack until completely cool.
4. Spoon 40g of the onion compote inside each of the cooked pastry tarts, then crumble 20g of goats cheese into each with an optional few drops of Marmite, if using. Return the tart to the preheated oven for 8-10 minutes.
5. Meanwhile, prepare the vinaigrette by mixing the vinegar and mustard in a bowl, add the oil and whisking continuously. Mix some of the vinaigrette with the mixed salad leaves, add the peppers and season. Divide the mixed salad in half and place on a plate next to the warm onion and goat’s cheese tarts.
This recipe was first published in January 2014.