Try this moreish mixture of sweet and savoury for a sophisticated starter or light lunch, perfect with a mound of salad.
1 sheet ready-rolled puff pastry, cut into two 11cm/4in x 9cm/3.5in rectangles
1 free-range egg yolk
salt, to taste
200g/7oz goats' curd, sliced
1 tbsp clear honey
2 tsp finely chopped fresh tarragon, plus extra to garnish
freshly ground black pepper
large knob of butter
1 red onion, finely chopped
3 garlic cloves, finely chopped
2 tbsp tomato purée
4 very ripe plums, cut in half, stones removed
6 tbsp chicken stock, or vegetable stock
1 red chilli, finely chopped
10 pitted prunes
2 tsp ground cumin
1 tsp dried tarragon leaves
1 tsp balsamic vinegar
3 tbsp Calvados
1 handful rocket
1 bunch radicchio, leaves separated
1 bunch watercress, leaves only
3 radishes, finely sliced
75ml/3fl oz olive oil
1 tbsp balsamic vinegar
1 tsp Dijon mustard
1 tsp honey
1 garlic clove, crushed
5 fresh basil leaves, finely chopped
salt and freshly ground black pepper
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.
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.
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.
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.
For the salad garnish, gently toss the salad leaves and radishes together in a large bowl until well combined.
For the dressing, mix all of the dressing ingredients together and season, to taste, with salt and freshly ground black pepper.
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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