Whenever a particular Rural Living writer is asked “Whose the tart?” he replies with glee:
“She is!” while gesturing to his long-suffering dining companion. However, the next time he’s at Mission Estate in Napier, it’ll probably be he who owns this moniker, judging by his salivating on seeing this tasty little number!
GOAT’S CHEESE TART with beetroot puree and caramelised walnuts
PASTRY
200g plain flour
100g butter
1/4 tsp salt
30-50mls water
Rub butter, flour and salt together until mixture resembles breadcrumbs. Gently add water to form a dough. Cover with cling film and let rest for 20 minutes.
GOAT’S CHEESE FILLING
200g goat’s cheese
5 egg yolks
3 cups cream
1 zest of a lemon
Add goat’s cheese, egg yolks, cream and lemon zest into a food processor and mix until smooth. Mixture should be very runny like thickened cream. Roll out pastry dough and line tart case. Blind bake pastry shell for 20 mins at 180°C. Pour goat’s cheese mixture into par baked pastry shell and bake for 30 mins at 180°C. Allow to chill at room temperature.
BEETROOT PUREE
1 large beetroot
1 garlic clove
1 sprig thyme
3 tbs white wine vinegar
1 tbs butter
Place all ingredients on a large sheet of tinfoil and wrap tightly around the beetroot. Bake in the oven for 30-40 mins at 200°C. Once cooled, peel the beetroot and puree until smooth, discarding the flavouring ingredients. Season to taste.
CARAMELISED WALNUTS
100g walnut pieces
100g sugar
50ml water
Make a caramel by heating sugar and water in a pan. Once the caramel has reached a golden colour add walnuts and mix to coat. Spoon onto tray and cool.
ASSEMBLY
Swipe a spoonful of beetroot puree on a plate and place tart on top. Garnish with fresh orange segments and caramelised walnuts.
