Goat’s curd tartlets with apple and frisée salad


  • Serves 8 people

  • 50 gm butter, coarsely chopped
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 60 ml Madeira
  • 180 gm goat’s curd
  • 250 ml (1 cup) pouring cream
  • 3 eggs, lightly whisked
  • 2 tbsp coarsely chopped flat-leaf parsley
  • Pâte brisée
  • 350 gm (21/3 cups) plain flour, sieved
  • 250 gm unsalted butter, diced and frozen
  • 3 egg yolks
  • Apple and frisée salad
  • 70 ml extra-virgin olive oil
  • 2 tbsp walnut oil
  • 30 ml sherry vinegar
  • 2 cups (loosely packed) frisée
  • 1 Granny Smith apple, cut into julienne
  • 25 gm (¼ cup) walnuts
01   For pâte brisée, process flour and 1 tsp fine salt in a food processor to combine, add butter and pulse until fine crumbs form. Add yolks, then, with motor running, gradually add 100ml iced water until mixture forms a dough. Do not overwork. Pat into a disc, wrap in plastic wrap and refrigerate until firm (1 hour).
02   Preheat oven to 180C. Roll pastry on a lightly floured surface to 5mm thick, line eight 10cm-diameter tart tins and trim edges. Refrigerate to rest (20 minutes), then blind bake until light golden (12-15 minutes). Remove paper and weights, then bake until golden and crisp (5-7 minutes).
03   Reduce oven to 150C. Heat butter in a frying pan over medium heat, add onion and garlic and sauté until tender (5-7 minutes), add Madeira, cook until slightly reduced (1-2 minutes), season to taste and set aside to cool.
04   Divide onion mixture among tart cases, top each with a spoonful of goat’s curd. Whisk cream, eggs and parsley in a bowl to combine, season to taste, pour into tarts and bake until set with a slight wobble (20-25 minutes). Cool to room temperature on a wire rack.
05   Meanwhile, for apple and frisée salad, whisk oils and vinegar in a bowl to combine, season to taste, add frisée, apple and walnuts, toss lightly to combine and serve with goat’s curd tartlets.
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