Tarte Butternut Chevre. To learn how to make this vibrant and delicious winter salad please grab a copy of my book. Potato tart with chevre tomato and quinoa crust.
Using a box grater grate the butter using the large hole setting of the grater above the bowl stopping to stir with a fork and coat the butter bits in the flour mixture every 10 seconds or so. Arrange these on top of your tart. Reduce the oven to 200C and leave the vegetables to cool whilst you prepare the pastry base.
Using a box grater grate the butter using the large hole setting of the grater above the bowl stopping to stir with a fork and coat the butter bits in the flour mixture every 10 seconds or so.
Fill the tart and dollop the goats cheese on top. Season with 12 teaspoon salt and a good grind of pepper. Heat a small amount of olive oil in a shallow pan and over medium heat lightly fry your sage leaves for a few seconds until just crispy and drain on paper towels. Piquez le fond avec une fourchette recouvrez de papier sulfurisé et de billes de céramique puis enfournez 10.