Looking for brunch? Italian? Dessert? A side dish for a party? Whatever you have in mind, we have a recipe for it and every week we select one delicious dish for you to try yourself.
Since being on My Kitchen Rules South Africa #MKRSA my love for food has been reignited and my love for sharing good food, even more so.
Every week I’ll be bringing you a yummy recipe that you can make yourself and this week I’m featuring our roasted grape, caramalised onion & goat’s cheese tart on a thyme infused short crust disc which won us the Peoples Choice award on this week’s episode.
We served this delicious canapé (with a little cheesecake bite) at a High Tea where celebrities such as Edith Venter, Anele Mdoda, Jason Greer and The Voice SA finalists selected us as the winning dish of the day.
Ingredients list below is to make a batch of 24. They are so simple to make and incredibly tasty, just ask Edith Venter 🙂
Hope you enjoy!
For the Pastry:
- 250g Cake flour
- 125g Butter
- 1 Eggs
- 1 yolk
- 50g thyme, removed from stalks and finely chopped
- 15 ml Hot English mustard
- Cold water
- 10ml lemon juice
- Pinch of salt
For the Goat’s Cheese Filling:
- 500g white onions, roughly chopped
- Salt to taste
- Crushed pepper
- 600g soft chevin
- 50g thyme, removed from stalks and finely chopped
For the Roasted Grapes:
- 50ml Olive oil
- 75ml Honey
- 50g Maldon salt
- 1 kg, Seedless red grapes (3 grapes per tartlet)
- 75ml Balsamic vinegar
To make the 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.
To make the 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.
To make the 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 and crushed walnuts.
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