Goat's cheese & rosemary tart

Goat's cheese & rosemary tart with grape, celery & walnut salad

Ingredients (serves 6)

• 1 large shortcrust pastry sheet
• 300g soft goat's cheese
• 3 eggs, plus 3 extra egg yolks
• 300ml thickened cream
• 1 tbs fresh rosemary leaves
• 2 celery stalks, cut into matchsticks
• 1/2 cup (60g) toasted walnuts, chopped
• 2 cups (350g) black grapes, chilled, halved
• 1 cup flat-leaf parsley leaves, torn
• 2 tbs walnut oil (see note) or extra virgin olive oil
• 2 tbs red wine vinegar

Method

1. Preheat the oven to 180°C. Grease a 23cm loose-bottomed tart pan. Line the tart pan with pastry and trim off any excess. Prick base with a fork, then chill for 15 minutes.
2. Line the tart pan with baking paper and fill with pastry weights or uncooked rice. Blind-bake for 10 minutes, then carefully remove the paper and beans or rice and bake for a further 5 minutes or until the pastry is lightly browned.
3. Meanwhile, place the goat’s cheese, eggs and extra egg yolks in a food processor and process to combine. Add the cream and season with sea salt and freshly ground black pepper, then process to just combine. Pour the goat's cheese mixture into the tart shell, then sprinkle with the rosemary leaves and bake for 30 minutes or until golden and set.
4. Meanwhile, place the celery, nuts, chilled grapes, torn parsley leaves, oil and vinegar in a bowl. Season with sea salt and freshly ground black pepper and toss to combine.
5. Serve the tart warm or at room temperature with the grape, celery and walnut salad.

Source; Valli Little