Caramelised shallot tart with goat's curd and rocket

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A fantastic dinner party dish that can be prepared ahead of time.

Caramelised shallot tart with goat's cheese & rocket. Recipes to celebrate 20 YEARS OF JEREMY BEING IN AUSTRALIA for Epicure and Good Living, by Jane and Jeremy Strode. Photographed by Marina Oliphant. Styling by Mags King. Merchandising by Berni Smithies. The Age Newspaper and The Sydney Morning Herald. Photographed February 20, 2012.
Photo: Marina Oliphant

Ingredients

  • 50ml vegetable oil
  • 300g shallots*, peeled
  • Salt and pepper
  • 25g butter, softened
  • 30g castor sugar
  • 2 sheets puff pastry, cut into four 12cm circles
  • 120g goat's curd, cut into four
  • 1 large handful wild rocket

Method

Pre-heat oven to 180C. Heat oil in a frying pan and add shallots, whole with ends untrimmed. Season and fry on high until a deep-golden colour on both sides. Place in a baking tray and bake for 15 minutes or until soft inside.

Grease four 10-centimetre tart shells well with butter. Line with sugar, discarding any remaining sugar. Place shallots evenly in shells so they fit snugly. Cover with puff pastry, tucking in sides with a spoon. Bake for 20 minutes or until pastry is golden and crisp.

Cool for a few minutes before turning upside down onto serving plates. Place goat's curd on top and garnish with rocket.

Buy goat's curd in a log shape that is easy to cut into rounds. Shallots can be cooked and placed in shells ahead of time, which makes this a great dinner party dish. Use non-stick tart shells with straight sides if you can.

*small, brown onions

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  • Cuisine - French

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