Impress your friends with this exclusive recipe from Larissa Takchi.
Published 27 October
Perfect for an outdoor picnic spread on a sunny day or a cheese and wine night with some friends. Here is Larissa’s twist on an old classic.
150g caster sugar
75g unsalted butter
30g white miso paste
4 tbsp apple cider vinegar
6 -7 shallot onions, peeled and cut in half lengthways
375g butter puff pastry, cut into a rough circle (keep chilled)
Bee pollen honey
3 sprigs of fresh thyme, leaves picked
Sea salt, to taste
Lavender, to garnish
Preheat the oven to 200C.
In an ovenproof dry medium pan over medium high heat, cook the sugar until melted to a dark amber colour. Add the butter and carefully stir until melted through. Add the apple cider vinegar and the miso paste and whisk to combine.
Bring to a simmer and add the onions cut face down. Reduce the heat to medium and cook the onions for 10 minutes until lightly softened.
Drape the pastry over the pan, tuck the sides in and prick with a fork all over. Place the pan in the oven and bake for approximately 25 to 30mins or until pastry is lightly golden brown.
Allow the tart to settle for 5 minutes before turning out onto the serving platter, drizzle honey all over whilst the tart is still warm.
Allow the tart to cool down before sprinkling with thyme and sea salt and adding pieces of goats cheese on top. Garnish with lavender.
We respectfully acknowledge the Bidjigal people, the Traditional Owners and Custodians of the Country on which Castle Towers resides. We pay our respects to Elders past, present and emerging and acknowledge the continuing connection to land, sea and community.