Black salsify and goat cheese tart with pear chutney

Black salsify and goat cheese tart with pear chutney

Based on 11 ratings
Lisa

Lisa

Contributor

Difficulty

Medium 👍

Preparation

45 min

Baking

35 min

Resting

0 min

Ingredients

2Servings
175 g
black salsifies
37½ g
goat cheese
100 g
pears
g
ginger
¼
shallot
g
walnuts
25 ml
whole milk
lemon
¼ tbsp
vegetable oil
10 g
sugar
25 ml
white wine
25 ml
white wine vinegar
3 sprigs
thyme
12½ g
unsalted butter
87½ ml
vegetable broth
50 g
crème fraîche
½
eggs
75 g
puff pastry sheets
water
salt
pepper
flour (for dusting)
MetricImperial

Utensils

2 peelers, 2 cutting boards, 2 knives, disposable gloves, 2 bowls, citrus press, colander, 2 frying pans, whisk, cooking spoon, rolling pin, pie dish, oven

How-To Videos

shortcut-puff-pastry

Shortcut puff pastry

how-to-cut-a-pear

How to cut a pear

how-to-deglaze

How to deglaze

Nutrition per serving

Cal586
Fat39 g
Protein18 g
Carb40 g
  • Step 1/6

    Preheat oven to 390°F/200°C Peel the pears, quarter each, and roughly dice. Peel ginger and mince. Peel shallots and mince. Roughly chop walnuts. Slice the goat cheese into thick rounds.
    • 100 g pears
    • g ginger
    • ¼ shallot
    • g walnuts
    • 37½ g goat cheese
    • peeler
    • cutting board
    • knife

    Preheat oven to 390°F/200°C Peel the pears, quarter each, and roughly dice. Peel ginger and mince. Peel shallots and mince. Roughly chop walnuts. Slice the goat cheese into thick rounds.

  • Step 2/6

    To prepare the black salsify, wear gloves to prevent staining your hands, and use a brush to clean the stalks under running water. Fill a large bowl with water and add milk, squeeze in the lemon juice, and add the lemon itself to the bowl. Peel the salsify stalks and transfer immediately to soak in the liquid to prevent discoloration. Thinly slice peeled salsify stalks, then transfer back to liquid until cooking.
    • 175 g black salsifies
    • 25 ml whole milk
    • lemon
    • water
    • disposable gloves
    • bowl
    • citrus press
    • peeler
    • colander
    • cutting board
    • knife

    To prepare the black salsify, wear gloves to prevent staining your hands, and use a brush to clean the stalks under running water. Fill a large bowl with water and add milk, squeeze in the lemon juice, and add the lemon itself to the bowl. Peel the salsify stalks and transfer immediately to soak in the liquid to prevent discoloration. Thinly slice peeled salsify stalks, then transfer back to liquid until cooking.

  • Step 3/6

    To make the tart filling, melt butter in another frying pan set over medium-low heat. Add sliced black salsify, season with salt, and sauté approx. 5 min. Add vegetable stock and simmer on low heat for approx. 15 min. Meanwhile, add crème fraîche to a bowl, crack in the eggs, pluck thyme leaves and add these, and season with salt and pepper. Whisk well.
    • 12½ g unsalted butter
    • 87½ ml vegetable broth
    • 50 g crème fraîche
    • ½ eggs
    • 2 sprigs thyme
    • salt
    • pepper
    • frying pan
    • bowl
    • whisk

    To make the tart filling, melt butter in another frying pan set over medium-low heat. Add sliced black salsify, season with salt, and sauté approx. 5 min. Add vegetable stock and simmer on low heat for approx. 15 min. Meanwhile, add crème fraîche to a bowl, crack in the eggs, pluck thyme leaves and add these, and season with salt and pepper. Whisk well.

  • Step 4/6

    To make the chutney, add oil to a frying pan set over medium-low heat. Add shallot and sauté for approx. 4 min., then add sugar and let caramelize, approx. 4 min. more. Deglaze pan with white wine and let simmer approx. 2 min. until reduced. Next, add chopped pears and ginger and sauté approx. 4 min. Add white wine vinegar and thyme, season with salt, and let the chutney simmer on low for approx. 30 min. Remove from heat and let cool.
    • ¼ tbsp vegetable oil
    • 10 g sugar
    • 25 ml white wine
    • 25 ml white wine vinegar
    • 1 sprigs thyme
    • salt
    • frying pan
    • cooking spoon

    To make the chutney, add oil to a frying pan set over medium-low heat. Add shallot and sauté for approx. 4 min., then add sugar and let caramelize, approx. 4 min. more. Deglaze pan with white wine and let simmer approx. 2 min. until reduced. Next, add chopped pears and ginger and sauté approx. 4 min. Add white wine vinegar and thyme, season with salt, and let the chutney simmer on low for approx. 30 min. Remove from heat and let cool.

  • Step 5/6

    Roll out a sheet of puff pastry and dust lightly with flour. Roll pastry around the rolling pin and unfurl into a pie dish. Prick the base all over with a fork. Transfer the crust to the oven, preheated at 390°F/200°C, and blind bake for approx. 10 min. Add pie weights like dry rice or dried beans. Remove tart crust from the oven and fill with the cream mixture first, then the black salsify mixture. Transfer back to the oven and bake for approx. 25 min.
    • 75 g puff pastry sheets
    • flour (for dusting)
    • rolling pin
    • pie dish
    • oven

    Roll out a sheet of puff pastry and dust lightly with flour. Roll pastry around the rolling pin and unfurl into a pie dish. Prick the base all over with a fork. Transfer the crust to the oven, preheated at 390°F/200°C, and blind bake for approx. 10 min. Add pie weights like dry rice or dried beans. Remove tart crust from the oven and fill with the cream mixture first, then the black salsify mixture. Transfer back to the oven and bake for approx. 25 min.

  • Step 6/6

    Remove tart from the oven and arrange sliced goat cheese and walnuts on top. Switch the oven to broil setting and broil for approx. 5 min, or until the cheese has melted. Serve with the pear chutney. Enjoy!

    Remove tart from the oven and arrange sliced goat cheese and walnuts on top. Switch the oven to broil setting and broil for approx. 5 min, or until the cheese has melted. Serve with the pear chutney. Enjoy!

  • Enjoy your meal!

    Black salsify and goat cheese tart with pear chutney

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