Goat's Cheese and Lychee Jam Tart

Goat's Cheese and Lychee Jam Tart

  • Serves: 6 as a starter

  • Prep Time: 15 minutes

  • Cooking Time: 25 minutes

Lychee Jam

Lychee Jam

$14.95
Regular price

Ingredients

  • 1 sheet frozen butter puff pastry, just thawed
  • 80 g Lush Lychees Lychee Jam
  • 150 g soft goat's cheese, crumbled
  • 1 red onion, very thinly sliced
  • 1 tablespoon olive oil
  • 1 egg, beaten
  • Thyme sprigs, cracked pepper and rocket, to serve

Jam on the savoury side of the table. One sheet of pastry, fifteen minutes of work.

Sweet fruit against salty cheese is a cheeseboard idea turned into something hot. The jam goes underneath the cheese where it caramelises slightly against the pastry, and the whole thing takes one sheet of puff and about fifteen minutes of actual work.

Method

  1. Heat the oven to 200°C (180°C fan) and line a tray.

  2. Cook the onion in the oil over low heat for 10 minutes until soft and sweet, then set aside.

  3. Lay the pastry on the tray and score a 2 cm border around the edge, cutting halfway through but not all the way. That border is what puffs up into the rim.

  4. Prick the base inside the border all over with a fork so the middle stays flat.

  5. Spread the jam inside the border in a thin layer, then scatter over the onion and the goat's cheese.

  6. Brush the border with beaten egg and bake 25 minutes, until the edges are deep golden and puffed.

  7. Finish with thyme, cracked pepper and a handful of rocket, and cut into squares.

Tips

  • A thin layer of jam. Too much and it boils up over the cheese and the base stays pale.

  • Blue cheese or a firm feta work just as well if goat's cheese is not for you.

  • Serve it warm rather than hot — the flavours read better once it has settled for five minutes.

 
Goat's Cheese and Lychee Jam Tart