Goats’ Cheese Tartin
recipe
Goats’ Cheese Tartin
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A simple savoury tart tatin from Jimmy Montgomery, Head Chef at The Evangelist bar in London
Ingredients
- 1 butternut squash
- 2 courgettes
- 1 red onion
- 1 bulb fennel
- 2 celery sticks
- 4 asparagus spears
- 1 handful fresh thyme leaves
- olive oil
- 1 clove garlic
- balsamic vinegar
- 1 round of goats’ cheese
- puff pastry
- milk, for brushing
- herbs, for dressing
Serves:
4
Preparation:
60
Total Time:
60min
Directions
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- Preheat oven to //gas mark Roughly cut up the butternut squash, courgettes, onion, fennel, celery and asparagus. Roast the vegetables in a roasting tray with some thyme, olive oil and garlic for minutes.
- Tip the roast vegetables into a metal-handed frying pan (but leave the oven on). If you don't have a metal-handed pan, use a tart or loose-bottom cake tin. Add tbsp of balsamic vinegar and a splash of olive oil. Place a slice of goats&# cheese on the top and cover all this with a layer of puff pastry, rolled to about m thick. Brush the pastry with milk.
- Put the pan into the oven and cook until golden brown - this should take about minutes.
- Remove the pan from the oven and turn the whole tart on to a plate. Drizzle oil and vinegar around the tart, and dress with some fresh herbs.
Source: Jimmy Montgomery, Head Chef, The Evangelist, 33 Blackfriars Lane, London EC4 6EP
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