Name: Baked Goat’s Cheese Tart with Rocket and Pickled Walnut Salad
Yield: Serves 6
Cuisine: Australian
Ingredients: 1 quantity of Shortcrust Pastry; 6 large (61 g) eggs; 3 teaspoons crème fraîche; ¼ teaspoon sea salt; 2 handfuls of perfect rocket leaves, trimmed; 6 teaspoons finely diced red onion; ¼ teaspoon white peppercorns, freshly ground; 6 teaspoons caramelised onions; 6 tablespoons crumbled fresh goat’s cheese; pinch of freshly ground black pepper; pinch of sea salt; 75 ml virgin olive oil; 30 ml walnut oil; 30 ml balsamic vinegar; 3 pickled walnuts, sliced

Preparation info

Serves
6

Difficulty
Easy

Appears in

Paramount Cooking

By Christine Manfield

Published 1995

About

Another perennial favourite on the Restaurant menu, this tart is made and baked to order and the balance between the cheese, custard, rocket and walnuts is perfect. You can make these tarts as individual ones, as a larger one or even as tiny tartlets that can be served as a canapé or appetiser (remember that the cooking time will vary accordingly). This tart was devised as a tribute to the wonderful fresh goat’s cheeses being made in Australia, particularly by Gabrielle Kervella