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Goat's cheese and fennel tart with polenta pastry and roasted peaches
Goat's cheese and fennel tart with polenta pastry and roasted peaches
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Prep Time:
35 minutes
Cook Time:
55 minutes
Total Time:
90 minutes
Vegetarian main: Ricotta and goat's cheese tart with roasted peaches.
Ingredients:
  • 700g fresh ricotta
  • 200g goat’s cheese
  • 2 tsp fennel seeds
  • 83.33 gm thickened cream
  • 2 eggs
  • 20.00 ml grated lemon rind
  • 50g baby rocket
  • 375.00 ml plain flour
  • 99.00 gm instant polenta
  • 180g chilled butter, chopped
  • 2.40 gm sea salt flakes
  • 82.50 gm chilled water
  • 50g butter, chopped
  • 16.00 gm brown sugar
  • 2 sprigs fresh rosemary
  • 20.00 ml white balsamic vinegar
  • 3 peaches, cut into wedges
Instructions:
  • Create polenta pastry by combining flour, polenta, butter, and salt in a food processor until the mixture looks like coarse crumbs. Add water and process until the mixture just comes together. Shape into a disc, cover with plastic wrap, and refrigerate for 30 minutes.
  • Preheat the oven to 200C/180C fan-forced. Grease a 21cm x 31cm tart pan that is 2.5cm deep. Roll the pastry out to 5mm thickness between two sheets of baking paper. Gently place the pastry in the pan, trim the edges, prick the base with a fork, then chill in the refrigerator for 10 minutes.
  • - Set up a baking tray and place a pan on it. - Line the pastry with baking paper and fill it with ceramic pie weights or uncooked rice. - Bake for 10 minutes, then carefully remove the weights or rice along with the baking paper. - Bake for an additional 10 to 12 minutes until the pastry turns a light golden color. - Lower the oven temperature to 180C/160C fan-forced.
  • Blend together ricotta, 150g goat’s cheese, fennel seeds, cream, garlic, eggs, and lemon rind until velvety. Add salt and pepper to season.
  • Evenly distribute the mixture into the pastry shell. Bake for 30 minutes, or until it's just set. Allow it to cool for 15 minutes before serving.
  • Prepare the roasted peaches by mixing butter, sugar, rosemary, and vinegar in a large baking dish. Add the peach and gently mix well. Roast in the oven for 25 to 30 minutes until the peach is lightly browned and tender. Allow to cool for 15 minutes before serving.
  • Top the tart with fresh rocket, roasted peaches, and the remaining goat’s cheese before serving.

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