Black salsify and goat cheese tart with pear chutney

Based on 7 ratings

Difficulty

Medium 👍
45
min.
Preparation
35
min.
Baking
0
min.
Resting

Ingredients

Servings:-8+
700 g black salsifies
150 g goat cheese
400 g pears
25 g ginger
shallot
30 g walnuts
100 ml whole milk
½ lemon
1 tbsp vegetable oil
40 g sugar
100 ml white wine
100 ml white wine vinegar
12 sprigs thyme
50 g unsalted butter
350 ml vegetable broth
200 g crème fraîche
eggs
300 g Blätterteige
water
salt
pepper
flour (for dusting)
Metric
Imperial

Utensils

  • peeler
  • cutting board
  • knife
  • disposable gloves
  • bowl
  • citrus press
  • colander
  • frying pan
  • cooking spoon
  • whisk
  • rolling pin
  • pie dish
  • oven

Nutrition per serving

Cal
586
Protein
18g
Fat
39g
Carb
40g

Step 1/6

  • 400 pears
  • 25 ginger
  • 1 shallot
  • 30 walnuts
  • 150 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

  • 700 black salsifies
  • 100 ml whole milk
  • ½ 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

  • 1 tbsp vegetable oil
  • 40 sugar
  • 100 ml white wine
  • 100 ml white wine vinegar
  • 4 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 4/6

  • 50 unsalted butter
  • 350 ml vegetable broth
  • 200 crème fraîche
  • 2 eggs
  • 8 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 5/6

  • 300 Blätterteige
  • 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!