Savoury goats' curd puff pastry tartlet with plum sauce

Try this moreish mixture of sweet and savoury for a sophisticated starter or light lunch, perfect with a mound of salad.


For the tart
For the plum sauce
For the salad garnish
For the dressing

Preparation method

  1. For the tart, preheat the oven to 190C/375F/Gas 5. Place the puff pastry rectangles onto a baking sheet, brush all over with the egg yolk and sprinkle with a little salt.

  2. Leaving a 2.5cm/1in border around the edge of each pastry rectangle, place the goats' curd into the middle of each pastry rectangle then drizzle with the honey and sprinkle with the tarragon and plenty of freshly ground black pepper. Bake in the oven for 12-15 mins, or until the pastry is golden-brown and risen.

  3. Meanwhile, for the plum sauce, melt the butter in a saucepan over a medium heat and gently fry the onions, garlic and tomato purée for five minutes, or until the onions have softened.

  4. Stir in the plums and chicken stock and increase the heat to high. When the mixture starts to bubble, add the remaining plum sauce ingredients, bring to the boil and continue to boil for 10 minutes, stirring once or twice, until the mixture has reduced in volume and concentrated in flavour. Set aside.

  5. For the salad garnish, gently toss the salad leaves and radishes together in a large bowl until well combined.

  6. For the dressing, mix all of the dressing ingredients together and season, to taste, with salt and freshly ground black pepper.

  7. To serve, spoon the warm plum sauce on top of the goats' curd tart and garnish with the extra fresh tarragon. Drizzle the dressing over the salad and serve alongside.

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