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Goat's cheese and rosemary tart with grape, celery & walnut salad
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Impress your guests with a stunning tart centerpiece at your lunch event.
Ingredients:
  • 1 large shortcrust pastry sheet
  • 300g soft goat's cheese
  • 3 eggs, plus 3 extra egg yolks
  • 300ml thickened cream
  • 20.00 ml fresh rosemary leaves
  • 2 celery stalks, cut into matchsticks
  • 60g walnut
  • 350g grape
  • 250.00 ml flat-leaf parsley leaves, torn
  • 36.80 gm walnut oil (see note) or extra virgin olive oil
  • 40.00 ml red wine vinegar
Instructions:
  • Preheat the oven to 180°C. Grease a 23cm loose-bottomed tart pan, line it with pastry, trim off any excess, prick the base with a fork, and chill for 15 minutes.
  • Prepare your tart pan by lining it with baking paper and filling it with pastry weights or uncooked rice. Blind-bake for 10 minutes, then gently remove the paper and weights. Bake for an additional 5 minutes until the pastry is lightly browned.
  • In a food processor, blend goat's cheese, eggs, and extra egg yolks until combined. Pour in cream, season with sea salt and freshly ground black pepper, and blend briefly. Pour mixture into tart shell, sprinkle with rosemary leaves, and bake until golden and set, about 30 minutes.
  • In a bowl, combine celery, nuts, chilled grapes, torn parsley leaves, oil, vinegar, sea salt, and freshly ground black pepper. Mix everything together until well combined.
  • Enjoy the tart warm or at room temperature alongside the grape, celery, and walnut salad.

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