Une Tarte de Salade - in aid of A21

What a great night we had with the first of the Atelier de Cuisine A21 for May. 8 gorgeous people turned up for a night filled with fun and laughter and a lot of good food.

Of course.

Enjoy the photos - we hope you can join us at the next one - and the recipe, courtesy of Jon the chef, for the Tarte de Salade that is out-of-this-world good. 

The girls enjoying their hard work - Chocolate textured layered Cake

Hard at work concentrating on sauté-ing the garlic and onion

'Look what I can do!'

Une Tarte de Salade

Salad:

some salad leaves, a handful of cherry tomatoes, cut in half, toasted flaked almonds

Biscuit Fromage

250g melted butter

250g flour

250g emmental cheese or grated parmesan

Paprika to taste

Salt and pepper

Combine the melted butter and flour. You can use your hands like the brave Keisha did or a mixer. Add the salt, pepper and paprika to taste. Then add the cheese. 

Line a 24cm tart dish with baking paper and spread the biscuit mixture into the tin. We actually made individual ones.

Bake at 160°C, approx. 20mns. Let it cool before assembling the tarte or the heat of the base will start to melt the cheese spread.

Mixing together the butter and flour for the biscuit fromage

Making our individual bases for the tart.

While the base is cooking make the cheese spread.

Goats Cheese topping

300g spreadable goats cheese

1-2 cloves of garlic, peeled and finely chopped

1/2 onion, finely diced

rosemary to taste

salt and pepper

Sauté the garlic, onion and rosemary until golden and soft. Let it cool a little and then incorporate into the goats cheese. Season with salt and pepper as required. 

Vinaigrette:

40 ml balsamic vinegar

80 ml Olive oil

1 pinch of salt

Combine the salt and vinegar in an old (empty) jam jar. Always add the salt to the vinegar first. That way the salt dissolves in the vinegar. If you add salt to the oil first the oil will protect the salt and it will not dissolve when you add the vinegar. 

Add the oil. Shake before using.

To assemble:

Spread the cooled cooked base with the goats cheese spread. Decorate with some salad leaves and cherry tomatoes. Sprinkle with the vinaigrette and enjoy. 

This is how it's supposed to look!

Variations:

You could replace (or add to) the salad with smoked salmon, cocktail prawns, avocado, sundried tomatoes, kalamata olives, pine nuts. 

Et voilà! How delicious does that look?!