Savoury: Roasted grape, caramalised onion & goat’s cheese tart with hazelnuts on a thyme infused short crust disc.
Ingredients:
Pastry:
- 1kg Cake flour
- 500g Butter
- 4 Eggs
- 1 yolk
- 100g thyme, removed from stalks and finely chopped
- 15 ml Hot English mustard1 Tbl spn hot english mustard
- Cold water
- 30ml lemon juice
- Pinch of salt
Goat’s Cheese Filling:
- 2kg white onions, roughly chopped
- Salt to taste
- Crushed pepper
- 3kg soft chevin
- 100g thyme, removed from stalks and finely chopped
Roasted Grapes:
- 110ml Olive oil
- 75ml Honey
- 50g Maldon salt
- 2.2 kg, Seedless red grapes (3 grapes per tartlet)
- 75ml Balsamic vinegar
Method:
Pastry:
- Rub the butter into the flour until you get a bread crumb consistency.
- Place in a stand mixer and, using the K-Beater, add mustard, thyme and combine on a low speed.
- Add eggs, combine till soft dough is formed.
- Combine lemon juice and water. Add to dough in small quantities till desired consistency is achieved.
- Wrap in cling film and refrigerate.
- Roll out on floured surface.
- Using cutter, press out discs.
- Place into tart-moulds and blind bake for 12 mins.
- Remove from oven and allow to cool.
Goat's cheese filling:
- Fry the onions in some olive oil, allow to cool.
- Combine all ingredients in stand mixer bowl.
- Using K beater mix until desired consistency.
- Place into piping bag and set aside.
Roasted grapes:
- Mix all ingredients in bowl and coat the grapes.
- Roast in hot oven at 220C for 7 to 10 mins or until ready.
- Set aside and allow to cool.
Assembly:
- Pipe the goat’s cheese filling into the tarts and top with the roasted grapes.
- Then garnish with micro herbs.
Sweet: Salted caramel almond and cheesecake bites
Ingredients
Cheesecake:
- 600g Digestive biscuits
- 330 g unsalted butter, melted
- 180 g Castor sugar
- 60 ml Corn flour
- 180 g Castor sugar
- 900 g Cream cheese
- 8 Egg yolks
- 25 ml Vanilla extract
- 225 ml Heavy cream
- 225 ml Sour cream
- 1 Lemon’s zest
Salted caramel:
- 200 g Sugar
- 90 g Butter
- 125 ml Cream
- 15 ml Maldon salt
- 500 g Almonds
Method:
Cheesecake:
- Crush the digestive biscuits to fine crumbs in food processor.
- Add the melted butter and sugar and mix.
- Press onto the base of a greased square baking tin or two, dependent on the size of the baking tin.
- Chill in the fridge for at least 30 minutes.
- Mix the corn flour with the sugar and beat in the cream cheese, egg yolks and vanilla extract.
- Slowly pour in heavy cream and sour cream, beating constantly. Add the lemon zest.
- In another bowl, beat the egg whites with the salt to stiff peaks and then fold into the cheese mixture carefully.
- Scoop cheese onto base. Bake in a 170°C oven for 1 hour until golden brown on top.
- Turn off the heat and let the cake stand in the oven for 30 minutes. Then chill it in the refrigerator until ready to serve.
- When ready to serve, cut into bite size portions.
Salted Caramel:
- Add the sugar and butter to a pot and let it cook over a medium heat until the sugar is dissolved.
- Add the cream and Maldon salt while heating. Set aside for the service
- Top each cheese cake portion with an almond and drizzle with the salted caramel sauce.