This tasty Goat’s Cheese & Spring Onion Tart is a great excuse for inviting friends over.
Recipes Gretchen Lowe Photography Manja Wachsmuth Styling Amber Armitage & Alice Lines
20g butter, coarsely chopped
4 shallots, finely chopped
2 garlic cloves, finely chopped
150g goat’s cheese
½ cup parmesan, grated
2 tbsp each finely chopped thyme, Italian parsley and chives
1 lemon, zest and juice
3 sheets frozen puff pastry
1 egg and tbsp water, lightly beaten, for egg wash
4 bunches of spring onions, cut lengthways
olive oil, for drizzling
salt and pepper, to taste
Heat the oven to 200°C. For the filling, melt butter in a small saucepan over a medium to low heat, add shallots and garlic and sauté until tender (2-3 minutes). Combine in a bowl with cheeses, herbs, zest and juice. Season.
Cut part-thawed sheets of puff pastry into rectangles (16cm x 10cm). Prick the pastry pieces with a fork, then spread the goat’s cheese mixture evenly, leaving a 1cm border.
Using a fork dipped in the egg wash, indent the edges. Lay the spring onions lengthwise, drizzle with oil, then season. Brush edges with egg and bake until crisp and golden, 20-25 minutes.
Garnish with rocket and chives. Add Chilli Walnuts and Roast Lemon.
For the roast lemon, slice one lemon, drizzle with olive oil and season with salt and pepper. Roast for 15 minutes and then set aside.