Saturday mornings have long been dedicated to one activity only: BBC’s Saturday Kitchen. Whilst enjoying the only leisurely breakfast of the week, we love to watch Saturday Kitchen. By this I don’t mean that we are glued to the TV watching James Martin cook (and talk). No, we enjoy our croissants and coffee, read the newspaper, plan the weekend ahead but in between, somewhere, we also watch Saturday Kitchen.Being in Belgium we can not actually vote for the Heaven vs Hell dishes. Of course we have our favorites, and mine usually include the cheese dish. The episode of last week proposed a goats’ cheese and shallot tart tatin as the Hell dish. How can goats’ cheese ever be hell for someone? No matter the outcome of the voting though, I knew I wanted to give this dish a try. So after a busy Saturday, some last minute food shopping, I got cooking. Some tweaking here and there, half an hour later we had our dinner goat’s cheese tarts with shallots.
Goats’ Cheese Shallot Tarts (serves 2)
50gr butter – I left the butter out and replaced it by olive oil
2tbsp caster sugar
2 sprigs thyme
3 shallots, peeled, and sliced lengthwise
250gr ready made puff pastry
75gr soft goats’ cheese
Preheat the oven to 200C/Gas 6.2.
For the goats’ cheese and shallot tart, heat one big pan.
Place the olive oil and caster sugar in the pan and heat until the sugar and olive oil have melted and the mixture has started to caramelise and turn golden-brown.
Place a sprig of thyme in the pan and add the shallots.
Cook for 3-4 minutes until the shallots are just beginning to turn brown.
Meanwhile, place the pre-rolled pastry onto a clean, floured surface. Using a sharp knife, cut out two circles of pastry so they are slightly larger than the circumference of the goats’ cheese rounds.
Add the goats’ cheese and shallots to the pastry. Transfer to the oven and bake for 15-20 minutes, until the pastry is golden-brown and cooked through. Remove and allow to cool slightly.
Of course concerning the goats’ cheese tarts are personal favorites and everyone cooks them differently. However the salad dressing suggested for the side salad was just divine. Honey and truffle oil in a small bowl, add some lemon juice, salt and freshly ground pepper. Arrange your salad of water cress, and fresh, baby leaves, drizzle some of the dressing on top of the salad and the tarts, serve. Truffle oil and goats’ cheese go incredibly well together.