Goat's cheese and fennel tart with polenta pastry and roasted peaches

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How to make Goat's cheese and fennel tart with polenta pastry and roasted peaches

  • Yield : 8
  • Prep Time : 0:35
  • Cook Time : 0:55
  • Total Time : 1:30

Ingredients

  • 700g fresh ricotta
  • 200g goat’s cheese
  • 2 teaspoons fennel seeds
  • 1/3 cup thickened cream
  • 2 garlic cloves, crushed
  • 2 eggs
  • 1 tablespoon grated lemon rind
  • 50g baby rocket

Polenta pastry

  • 1 1/2 cups plain flour
  • 2/3 cup instant polenta
  • 180g chilled butter, chopped
  • 1 teaspoon sea salt flakes
  • 1/3 cup chilled water

Roasted peaches

  • 50g butter, chopped
  • 1 tablespoon brown sugar
  • 2 sprigs fresh rosemary
  • 1 tablespoon white balsamic vinegar
  • 3 peaches, cut into wedges

Method

  • Step 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.
  • Step 5 Spread mixture into pastry shell. Bake for 30 minutes or until just set. Cool for 15 minutes.
  • Step 6 Meanwhile, make roasted peaches. Combine butter, sugar, rosemary and vinegar in a large baking dish. Add peach. Toss to combine. Bake for 25 to 30 minutes or until peach starts to brown and is just tender. Cool for 15 minutes.
  • Step 7 Serve tart topped with rocket, roasted peaches and remaining goat’s cheese.

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