A really simple salad that is perfect for the winter weather here in Perth. Which really isn’t that wintry, it’s more like Irish Spring weather. Not complaining though. The skies are blue, sometimes and I swear I found the bottom of a rainbow yesterday…sadly there was no pot o’gold!
Tag Archives: Goats cheese
This has to be an all time favourite. I LOVE Goat’s cheese and red onion marmalade. The combination is amazing. The flavours just melt into one another and create a smooth and hugely satisfying taste sensation.
I’ve taken charge of dinner duty this week, which is giving me a lot of room for playing around in the kitchen and as the folks are big fans of goats cheese, I thought that this tart would go down a treat…. and it did!
I used shop bought short crust pastry here as it’s no fuss and very easy to use.
Served with some thyme wedges and rocket salad, this is a perfect meal for springtime, or made into tartlets, it can be used as an excellent starter.
Here’s a list of ingredients, all of which I purchased in Kate’s Kitchen, a local fine food establishment in Sligo town.
For the tart
250 g Goat’s Cheese
1 kg Red onions, sliced
Handful of Sage Leaves
2 tblspns Balsamic Vinegar
2 tbslspns Granulated Sugar
2 tblspns Red Wine
Short Crust Pastry
For the Wedges
8 medium sized potatoes, cut into wedges
Handful of fresh thyme
Start by cutting the potatoes into wedges, parboil and leave to cool.
While the potatoes are cooking, pour olive oil into a roasting tray and heat in the oven until piping.
Cover the wedges in fresh thyme, olive oil, salt and pepper. Leave to sit for a few minutes
Roll out your pastry and grease a dish for the tart.
Place the pastry into the dish, covering all of the sides. Brush with a beaten egg, cover in greaseproof paper and pop into a preheated oven for 15 minutes to blindbake.
Take the roasting tray for the wedges out of the oven and place the wedges gently into it.
Careful not to burn yourself as the dish will be extremely hot!
Sprinkle over a few more sprigs of thyme and pop into the oven at 200°C for 30 minutes. Keeping an eye on them.
When these are popped into the oven, heat a pot with some butter and olive oil. Place in the sliced red onions and some sage leaves and cover. Sweat for 15 minutes.
Take the lid off and add in 1 tblspn each of sugar, balsamic vinegar and wine. In that order.
Stir to combine and allow the flavours to be released.
(Meanwhile) Take out the pastry shell from the oven and allow to cool
If the onion mixture appears to have absorbed the liquids quicky, you can add in a little more of the sugar, vinegar and wine. I added in just an extra 1/2 tblsn of each. Have enough handy just in case.
Cook for a further 5 minutes, uncovered.
When the onions have caramelised, you can start to spoon the mixture into the pie crust.
Place some more sage leaves over the onions.
Slice the round of goat’s cheese into slice and then halve. Place these halves over the onions and sprinkle over some balsamic vinegar.
Place in the oven for 20 mintutes until the goats cheese has melted and browned and the pastry is golden brown.
Take out the wedges and leave to sit whilst you prepare the salad.
In a mixing bowl, throw in the rocket leaves, parsley and watercress.
Make the dressing, using, juice of 1/4 of a lemon, tablespoon of olive oil and a teaspoon of balsamic vinegar.
Mix into the salad.
Take your tart out of the oven.
Plate up the tart with some wedges and side salad. Wash it all down with a glass of vino.
A perfect meal
This was my first time to take part in the Irish Foodies Cookalong and I was fierce excited about!! I have been on a major quiche and goats cheese buzz recently, so I mixed my two summer loves and decided that it would be Vegetable and Goats Cheese Quiche with Basil Pesto made with walnuts and Pecorino Romano. This was the first time that I had made quiche and the first time I made pastry without the supervision of me mammy. So I had everything crossed and was hoping for the best
I first made the pesto with:
1 cup of Basil leaves
1 handful of walnuts
1/2 cup grated pecorino romano
good glug of olive oil
1 clove of garlic
Blend the basil leaves and walnuts together in a food processor.
Add the grated Pecorino and clove of garlic
Add in the olive oil and blend until it reaches a nice consistency.
For the quiche you will need:
A few tbspns of cold water
1 large zucchini
1 red bell pepper
1 orange bell pepper
200g Goats Cheese log
25g sieved flour
Salt/pepper/seasoning of choice
Preheat the oven to 180 degrees celcius.
Begin making the pastry. Sieve the flour. I used Country Farm’s Organic, unbleached flour.
Cut the butter into small cubes and add into the flour cutting it through the flour to mix it well.
Use the knife to mix the flour and butter.
Begin to gently rub the flour and butter through your fingers, lifting it up to incorporate air into the mixture.
Keep yourself and the mixture cool to avoid letting the mixture warm up and become greasy.
Sprinkle the water over the flour. Using your knife to bring it all together.
Sprinkle flour onto a flat surface and roll out your dough.
Leave it to rest for 15-30 minutes.
Grease your baking tray in the meantime and when the dough is ready you can line the tray with it.
Bake in the oven for 20 minutes.
While the pastry is baking you can start the filling.
Heat the butter in a saucepan and add in your vegetable. Allow them to brown slightly and become soft.
Pour in the milk and cream and tip in the flour. Let it form a nice saucy consistency.
Beat in the eggs in and season with salt and pepper.
Simmer for a few minutes.
Take the pastry out of the oven and allow to cool for a few minutes.
Tip the vegetable/egg mixture into the pastry shell. Cover evenly.
Cover this with goats cheese and sprinkle over some pepper and nutmeg if you like.
Place on the middle shelf of the oven for 45 minutes.
When the quiche is ready, take it out and let cool for a few minutes.
The end result was amazing. The crust was rich and buttery. The goats cheese was so beautifully crumbly and gave the quiche a really nice edge and browned to perfection. It went so well with the pesto and I added a tomato and rocket salad for an extra bite!