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denmark feta & roast tomato tart
denmark feta & roast tomato tart
To roast the tomatoes: Blanch the tomatoes in boiling water, plunge into iced water and peel. Cut into quarters, remove seeds, lay onto oven tray and sprinkle with seasoning, garlic and a little olive oil. Bake in a 150 degrees C oven for approximately 40 minutes.
Line round tart molds with pastry. Blind bake @ 180 degrees C for approx 15 minutes till cooked through. Cool. Sweat onion & garlic in butter, add Madeira and plenty of seasoning, cook a further minute. Cool. Line base of tart with onion mix, lay over cheese. Whisk eggs and cream together, season well, add chopped parsley and pour into tart. Cook at 140 degrees C for approx 40-50 minutes till centre has just stopped wobbling.
To make the salad: Whisk dressing ingredients together. Toss through frisee, lay on top of tart and finish the dish with a 'blessing' of 3drops Extra Virgin Olive Oil.
Russell Blaikie, Executive Chef, Must Winebar
Line round tart molds with pastry. Blind bake @ 180 degrees C for approx 15 minutes till cooked through. Cool. Sweat onion & garlic in butter, add Madeira and plenty of seasoning, cook a further minute. Cool. Line base of tart with onion mix, lay over cheese. Whisk eggs and cream together, season well, add chopped parsley and pour into tart. Cook at 140 degrees C for approx 40-50 minutes till centre has just stopped wobbling.
To make the salad: Whisk dressing ingredients together. Toss through frisee, lay on top of tart and finish the dish with a 'blessing' of 3drops Extra Virgin Olive Oil.
Russell Blaikie, Executive Chef, Must Winebar
Ingredients for a tart to serve 6
650gr brisee pastry
1 brown onion finely chopped
1 clove fresh garlic, crushed
1/2 cup fresh flat leaf parsley chopped
2 tablespoons Madeira
50gr 3drops Extra Virgin Olive Oil
150gr Denmark feta broken into small pieces
260 ml cream
3 each 50gr eggs
sea salt
freshly ground black pepper
Roast tomatoes:
3 large ripe tomatoes
sea salt & pepper
drizzle 3drops Extra Virgin Olive Oil
1 clove garlic, crushed
Frisee salad:
250gr frisee, picked & washed
Dressing:
40ml walnut oil
70ml 3drops Extra Virgin Olive Oil
20ml Taste Mount Barker Chardonnay Verjuice
sea salt & pepper
Little extra 3drops Extra Virgin Olive Oil for drizzling
650gr brisee pastry
1 brown onion finely chopped
1 clove fresh garlic, crushed
1/2 cup fresh flat leaf parsley chopped
2 tablespoons Madeira
50gr 3drops Extra Virgin Olive Oil
150gr Denmark feta broken into small pieces
260 ml cream
3 each 50gr eggs
sea salt
freshly ground black pepper
Roast tomatoes:
3 large ripe tomatoes
sea salt & pepper
drizzle 3drops Extra Virgin Olive Oil
1 clove garlic, crushed
Frisee salad:
250gr frisee, picked & washed
Dressing:
40ml walnut oil
70ml 3drops Extra Virgin Olive Oil
20ml Taste Mount Barker Chardonnay Verjuice
sea salt & pepper
Little extra 3drops Extra Virgin Olive Oil for drizzling