I have had this idea for a while now to match goats cheese with spice bread. I imagined the combination to be an interesting one with flavours that complemented each other. A bit like brioche and foie gras. I liked it a lot, although the tomato purée might have been a little too overpowering. Next time, I’ll try with some fig chutney to balance the flavours better. Still, it was a very elegant starter and very easy to make.
4 slices of spice bread (pain d’épices)
100g fresh goats cheese
200g single cream
1 tbsp extra virgin olive oil
100g cherry tomatoes
2 small garlic cloves
Salt and pepper to taste
Material: 4 small pastry rings.
- Make the tomato purée: drop the peeled garlic on running blades at speed 8. Scrape down and add the olive oil.
- Sauté 3 min/100C/speed 1.
- Add the cherry tomatoes and chop 4 sec/speed 5.
- Scrape down the sides of the bowl, add the dried oregano and reduce 7 min/Varoma/speed 1, measuring cup OFF.
- Tip out and reserve.
- Clean and dry the bowl and place the butterfly whisk inside.
- Add the goats cheese and cream with a pinch of salt and pepper and mix on speed 3 measuring cup OFF until the mixture thickens like whipped cream.
- Using a cookie cutter or pastry ring, cut out a round piece of spice bread. Leave the ring on and spoon in some of the goats cheese mousse and level with a teaspoon. Finish with a little bit of the tomato purée, spreading evenly on top.
- Do likewise with the other 3 slices of spice bread and the remaining goats cheese mousse and tomato purée.
- Refrigerate 1 hour before removing the ring delicately. Serve with a salad for a nice starter.
These are delicious served on a bed of salad leaves, they would make a very smart starter for a dinner party. In season, you can replace the apple slices with fresh figs. Just place 1 or 2 quarters of fresh figs on the camembert and cook in the oven. Yummy!
350g puff pastry
For the Camembert tartlets
150g Camembert cheese
1 apple (Granny Smith or Golden delicious)
1 tbsp dark Muscovado sugar
1 tbsp apple cider vinegar
For the Goat’s cheese tartlets
1 log of fresh goat’s cheese
A sprig of thyme
- Preheat the oven to 200C.
- Roll out the puff pastry and cut out rounds to fit your tartlet tins. Butter and flour the tins and fit the pastry into each one.
Prick the pastry with a fork, line with baking paper and fill the paper with baking beans or rice and blind bake for 15 minutes.
- Camembert filling:
- Peel and core the apple. Slice it not too thinly (2 or 3 mm thick).
- Heat a good knob of butter in a frying pan and add the sugar and vinegar. Mix well until the sugar is dissolved.
- When it starts caramelising, place carefully the apple slices in the pan, trying to fit them all side by side. Cook 3 or 4 minutes each side on a medium heat until they are golden brown.
- Take the tartlet shells out of the oven and discard the beans and baking paper. Cut pieces of Camembert and place at the center of each tartlet.
- Carefully lift 2 or 3 caramelised apple slices and place on top of the Camembert.
- Goat’s cheese filling:
- Place a good teaspoon of chutney in each tartlet
- Slice the goat’s cheese log (about 1 or 2 cm thick) and place at the center of the pastry. Sprinkle with thyme leaves for decoration (pine nuts would also work well).
Step 6 - tartlets before cooking
Bake in the oven for a further 10 minutes at 200C and serve hot on a bed of salad leaves with a cider vinegar and olive dressing.