Asiri Punchihewa

Sage Goats feta and blackberry red onion jam tartlet

Recipe by Katy Brown & Benjamin Mardle of  Euro Bar & Restaurant  – Silver Winner Dilmah Real High Tea Challenge 2014 New Zealand

Sage Goats Cheese:
250g marinated goats feta
1 ½ tbsp finely chopped sage leaves

Blackberry Red Onion Jam:
200g red onion ,thinly sliced, length ways
300g blackberries, frozen
2 juniper berries, crushed and ground
1/2 cup caster sugar
½ cup white wine vinegar
½ cup white wine

Sage Goats Cheese:

Mix together to a paste and set aside. Serve at room temperature.

Blackberry Red Onion Jam:
Place all ingredients into a sauce pan and gently simmer to reduce. Reduce till you have about
1/3 of the original liquid and it has turned slightly syrupy. Chill till needed.

Pastry tart cases:
Spring roll pastry, brushed with egg wash, another pastry round and cooked in a mini muffin tin
at 180°C for about 78 minutes or until crisp and golden.

Fill the cooked tart case with room temperature feta mix. Press in centre to create a small dip.
Fill with warmed blackberry onion jam. Serve

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