Agrodolce grape tart with goat’s feta, pancetta and witlof salad

AT A GLANCE

  • Serves 6 people

  • 80 gm butter, coarsely chopped
  • 1 Spanish onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 2 tbsp (loosely packed) each thyme, sage and rosemary, finely chopped
  • 400 gm mixed red and green grapes
  • 2 tbsp plain flour, sieved
  • 1 tbsp olive oil, plus extra to serve
  • For brushing: eggwash
  • 80 gm marinated goat’s feta, drained
  • 6 thin slices mild pancetta
  • To serve: vincotto
  • 12 sage leaves
  •  
  • Rough puff pastry
  • 450 gm (3 cups) plain flour
  • 450 gm chilled butter, coarsely grated
  •  
  • Witlof salad
  • 120 gm crème fraîche
  • 2 tbsp lemon juice, or to taste
  • 1 tbsp olive oil
  • 2 tbsp each finely chopped chives and flat-leaf parsley
  • 5 witlof, bases removed, leaves separated
01   For rough puff pastry, sieve flour and 1 tsp fine salt onto a work surface. Scatter over butter and cut into flour with a pastry scraper until roughly mixed (there should still be small lumps of butter in the mixture). Make a well in the centre, add 180ml iced water and use pastry scraper to just combine. Bring dough together with the heel of your hand, then form into a disc. Wrap in plastic wrap and refrigerate until firm (20-30 minutes). Roll on a lightly floured surface to a 1.5cm-thick rectangle. Fold short ends together to meet in the centre then fold in half to form a book fold. Wrap in plastic wrap and refrigerate to rest (20 minutes). Repeat rolling and folding twice. Roll on a lightly floured surface to form a rough 15cm x 40cm rectangle, transfer to an oven tray lined with baking paper.
02   Meanwhile, preheat oven to 180C. Heat half the butter in a frying pan over low heat, add onion and garlic, sauté until tender (5-7 minutes). Add herbs, stir to combine, then set aside to cool. Combine grapes, flour, onion mixture and olive oil in a bowl, season to taste and scatter over pastry, leaving a 2cm border. Fold pastry edges over, brush with eggwash, then scatter over goat’s feta and bake until golden and cooked through (25-30 minutes).
03   Meanwhile, heat a large frying pan over high heat, add pancetta and turn occasionally until crisp (3-4 minutes). Drain on absorbent paper and set aside. Wipe pan with absorbent paper, heat remaining butter until foaming, add sage and fry until crisp (30 seconds-1 minute). Remove with a slotted spoon, drain on absorbent paper and set aside.
04   For witlof salad, whisk crème fraîche, lemon juice and olive oil in a bowl, season to taste, then stir through herbs. Drizzle over witlof.
05   Drizzle agrodolce grape tart with vincotto and olive oil, scatter with pancetta and sage, and serve with witlof salad to the side.

Topics:

GRAPES, THYME, GARLIC, AUTUMN, FETA, BAKING, SALAD, DRINK SUGGESTION, CHEESE, MODERN AUSTRALIAN, WITLOF, PASTRY, CREME FRAICHE, ENTREE, ROSEMARY, SAGE, PANCETTA

Recipe:

EMMA KNOWLES , ALICE STOREY

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES , ALICE STOREY

Drinking Suggestion:

PALE, DRY ROSÉ. , suggested by MAX ALLEN

FEATURED IN

Mar 2011

Mar 2011

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