New Zealand

Geoff Scott


Geoff Scott

Vinnies Restaurant
166 Jervois Road
Herne Bay

Goats cheese, tomato & walnut tart

A delicious open tart of crisp buttery puff pastry topped with warmed goats cheese, oven roasted tomatoes & topped with a baby leaf salad tossed in walnut vinaigrette then finished with slightly salty caramelised walnuts.

Serves 6

Puff pastry base

200gr puff pastry, rolled out to 2mm thin & refrigerated.
Cut 6 square pieces of puff pastry 10x10cm.
Place on a non stick baking sheet & cover with a non stick baking sheet and cook for 10 minutes at 200C till crisp & golden.

Oven dried tomatoes

9 vine ripened tomatoes cut in half, drizzled with olive oil, sea salt, thyme & rosemary, then baked at 150C for one hour.

Sliced goats cheese

150gr goats cheese, thinly sliced to cover the base of each puff pastry base

Baby leaf salad

3 cups of baby salad leaves or micro greens, mixed with torn basil leaves.

Walnut vinaigrette

1 tablespoon chardonnay vinegar
1/3 cup Cracker of a Nut walnut oil
2/3 cup light olive oil
Sea salt

Whisk all ingredients together and season to taste.

Caramelised walnuts

50gr sugar
50 ml water
1/8th teaspoon salt
120gr Cracker of a Nut walnut halves, lightly roasted

Boil water, sugar & salt and cook to a light caramel.

Pour caramel over walnuts, allow to cool, then roughly chop.

To serve

Warm tomatoes and pastry bases (with the cheese on), in the oven for 4 minutes at 160ºC. Arrange tomatoes on top of cheese pastry base, then salad leaves tossed with a little vinaigrette on top and drizzle some around the tart. Sprinkle chopped caramelised walnuts over the tart to finish.

Wine serving suggestion: Pegasus Bay Chardonnay

Recipe created by Vinnies restaurant chef & owner Geoff Scott