Dishey Chef Dish of the Day
Somerset Apple Tart with Exmoor Blue & Dressing by Adam Oates
Recipe below serves 1
• Puff pastry (purchase pre-made from any good store)
• 2 x Banana Charlottes
• 1 x Apple (eating)
• 50g Exmoor Blue Cheese
• 50g Butter (melted)
• 50ml Cider Vinaigrette
• 100ml Cider
• 1 handful of Salad Leaves
• 1 tbsp Caster Sugar
Begin by rolling out the puff pastry into a 6inch diameter circle. Prick the inner area of the circle with a fork to minimise rising (when cooking later).
Slice the Banana Charlottes finely.
Place the Banana Charlottes and the Cider into a saucepan and reduce until all the liquid has been absorbed. Set aside the saucepan to cool.
Then peel and core your apple before slicing.
Place the cooled Banana Charlottes on the pastry circle and then decoratively place the sliced apple over the top. Sprinkle with Caster sugar and pour over the melted butter.
Place in a moderate oven (180 degrees) for 12 minutes (or until cooked).
Remove the tart from oven and place the Salad leaves over the top. Then break the Exmoor Blue Cheese into rough pieces over the top of the Salad leaves.
Dress with a Classic Salad dressing and you have 1 Somerset Apple Tart with Exmoor Blue & dressing.