Savoury Goats' Curd Puff Pastry Tartlet With Plum Sauce

Ingredients

Ingredients For the tart
  • 1 sheet ready-rolled puff pastry, cut into two 11cm/4in x 9cm/3.5in rectangles

  • 1 free-range egg yolk

  • salt, to taste

  • 200g/7oz goats' curd, sliced

  • 1 tbsp clear honey

  • 2 tsp finely chopped fresh tarragon, plus extra to garnish

  • freshly ground black pepper

For the plum sauce
  • large knob of butter

  • 1 red onion, finely chopped

  • 3 garlic cloves, finely chopped

  • 2 tbsp tomato purée

  • 4 very ripe plums, cut in half, stones removed

  • 6 tbsp chicken stock, or vegetable stock

  • 1 red chilli, finely chopped

  • 10 pitted prunes

  • 2 tsp ground cumin

  • 1 tsp dried tarragon leaves

  • 1 tsp balsamic vinegar

  • 3 tbsp Calvados

For the salad garnish
  • 1 handful rocket

  • 1 bunch radicchio, leaves separated

  • 1 bunch watercress, leaves only

  • 3 radishes, finely sliced

For the dressing
  • 75ml/3fl oz olive oil

  • 1 tbsp balsamic vinegar

  • 1 tsp Dijon mustard

  • 1 tsp honey

  • 1 garlic clove, crushed

  • 5 fresh basil leaves, finely chopped

  • salt and freshly ground black pepper

Description

Try This Moreish Mixture Of Sweet And Savoury For A Sophisticated Starter Or Light Lunch, Perfect With A Mound Of Salad.

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