Three Cheese Tart with Blueberry Compote & Walnuts
with blue cheese, goat's cheese & vegetables
It's worth it to take care when peeling an onion - the outer layers contain the most nutrients!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
10 g
Blueberry jam
(May be present Peanuts, Tree nuts)
65 g
Pre-cooked beetroot
½ piece
Courgette
½ piece
Onion
50 g
Cream cheese
(Contains Milk)
â…“ roll(s)
Puff pastry
10 g
Chopped walnuts
(Contains Walnuts May be present Peanuts, Tree nuts, Sesame)
40 g
Fresh goat's cheese
(Contains Milk)
Not included in your delivery
½ tablespoon
Olive oil
1 tablespoon
[Plant-based] butter
25 milliliters
Water for the sauce
½ tablespoon
Balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°C. Slice the courgette into thin rounds, then transfer to a bowi and drizzle with olive oil. Season with salt and pepper, then toss well to coat. Thinly slice the beetroot. Crumble the goat's cheese and transfer half to a bowl along with the cream cheese. Add 1 - 2 tbsp water per person as needed and mix well to combine. Transfer the pastry to parchment-lined baking sheet and spread with the cheese mixture, then top with the courgette and beetroot. Bake in the oven for 10 minutes.
Meanwhile, chop the onion into half rings. Melt a knob of butter in a frying pan over medium-high heat and fry the onion for 3 - 5 minutes. Deglaze with the balsamic vinegar and then add the blueberries and the water (see pantry for amount). Mix well, then lower the heat and allow to reduce gently for 5 minutes. Season to taste with salt and pepper.
Remove the tart from the oven and top with the blue cheese, the walnuts and the rest of the goat's cheese. Return the tart to the oven for 10 - 15 minutes or until the cheese turns golden and the pastry is done.
Use scissors to cut the mustard cress. Drizzle the tart with some of the blueberry compote and garnish with the mustard cress. Serve the tart with the rest of the compote alongside.