Goat Cream Cheese Tart with Creamed Kohlrabi

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Ingredients for 10 portions
  • For the short crust pastry
  • 400 g Spelt flour
  • 200 g Butter, softened
  • 2 Egg(s)
  • 3 tbsp Apple vinegar
  • Salt
  • pinch(es) Ground nutmeg, ground
  • For the filling
  • 250 g QimiQ Cream Base
  • 400 g Fresh goat cheese
  • 4 Egg(s)
  • 50 g Noilly Prat/Vermouth dry
  • 30 g Orange juice
  • 2 g Orange zest, finely grated
  • Salt
  • Black pepper, freshly ground
  • 60 g Walnuts, coarsely chopped
  • For the creamed kohlrabi
  • 400 g QimiQ Cream Base
  • 500 g Kohlrabi, peeled
  • 80 g Butter
  • 250 ml White wine
  • Salt
  • White pepper, freshly ground
  • 50 g Chives, to sprinkle
Method
1.
For the short crust pastry: knead the soft butter with the spelt flour, apple vinegar, egg, salt and nutmeg to a smooth dough.
2.
Roll out the pastry thinly and use to line a greased tart form.
3.

For the filling: mix the QimiQ Cream Base together with the remaining ingredients, except the walnuts.

4.

Fill the mixture into the tart shell, sprinkle with walnuts and bake in a preheated oven at 180°C for approx. 20 minutes.

5.
For the creamed kohlrabi: fry the vegetables in butter. Douse with the white wine and reduce.
6.
Add the QimiQ Sauce Base and season well.
7.
Arrange the tart and the creamed kohlrabi onto plates and sprinkle with chives. Serve garnished with the beetroot slices and peeled orange segments.