Goat's Cheese and Fennel Tart

This beautiful pastry tart topped with fresh ricotta, goat's cheese and roast peaches is the ultimate vegetarian main.

Yield:
8 servings
Category:
Vegetarian
Cuisine:
Canadian

INGREDIENTS:

  • 700g fresh ricotta
  • 200g goat’s cheese
  • 2 tsp fennel seeds
  • 1/3 cup thickened cream
  • 2 garlic cloves, crushed
  • 2 eggs
  • 1 tbsp grated lemon rind
  • 50g baby rocket
  • Polenta pastry
  • 1 1/2 cups plain flour
  • 2/3 cup instant polenta
  • 180g chilled butter, chopped
  • 1 tsp sea salt flakes
  • 1/3 cup chilled water
  • Roasted peaches
  • 50g butter, chopped
  • 1 tbsp brown sugar
  • 2 sprigs fresh rosemary
  • 1 tbsp white balsamic vinegar
  • 3 peaches, cut into wedges

DIRECTIONS:

  1. Make polenta pastry. Process flour, polenta, butter and salt until mixture resembles coarse crumbs. Add water. Process until mixture just comes together. Shape into a disc. Cover with plastic wrap. Refrigerate for 30 minutes. Step 2 Preheat oven to 200C/180C fan-forced. Grease a 2.5cm-deep, 21cm x 31cm tart pan. Roll out pastry between 2 sheets of baking paper until 5mm-thick. Line pan with pastry. Trim edges. Prick base with a fork. Refrigerate for 10 minutes. Step 3 Place pan on a baking tray. Line pastry with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 10 minutes. Remove weights or rice and baking paper. Bake for 10 to 12 minutes or until light golden. Reduce oven to 180C/160C fan-forced. Step 4 Process ricotta, 150g goat’s cheese, fennel seeds, cream, garlic, eggs and lemon rind until smooth. Season with salt and pepper.

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