GROWER produce

From farm to table, seasonal produce brings the best of the land to your plate. The goat’s cheese onion tart and Brussels sprouts are prime examples of how fresh, in-season ingredients can be transformed into flavourful, satisfying dishes.

Goat’s cheese and red onion tart

Recipe by Harriet Harcourt and kindly supplied by Empire Pastry (Buy West Eat Best member)

Difficulty: Average

Preparation: 15 mins

Cooking: 60 mins

Ingredients

Goat’s cheese and red onion tart

1 Empire Pastry shortcrust tart shell, blind baked

Olive oil

Balsamic vinegar

2 large red onions, peeled and cut into 1cm slices

100g soft goat’s cheese

Honey-glazed walnuts

100g walnuts

20g honey

20g butter

To serve

Good handful rocket leaves Vinaigrette

Olive oil, to drizzle

Method

1. To blind bake tart, preheat oven to 190°C.

2. Line tart shell with baking paper and fill with baking beans (see handy tip). Scrunch the baking paper up and then “un-scrunch” it before lining the pastry shells — it makes it softer and less likely to cut into the pastry.

3. Bake tart shell for 10–12 minutes. Carefully remove paper and beans and bake for another 3–5 minutes until the pastry is cooked through (no damp bits on the bottom).

4. To prepare filling, reduce oven to 180ºC.

5. Spread the red onion slices on a tray lined with baking paper, drizzle with olive oil and a splash of balsamic vinegar and bake for about 30–40 minutes, or until onion is starting to soften and colour.

6. Place the cooked red onion slices in the pastry case, break the goat’s cheese into pieces and scatter over the onions. Bake tart until goat’s cheese begins to turn brown, about 20–25 minutes.

7. Meanwhile, combine the walnuts, honey, butter and a pinch of salt and place on a tray lined with baking paper and bake for 20–25 minutes until nicely toasted. Tip onto a tray or plate to cool.

To serve

Drizzle cooked tart with olive oil, then toss the rocket in vinaigrette and pile on top. Scatter over honey-glazed walnuts and serve.

Roasted Romano Brussels sprouts

Recipe by Buy West Eat Best

Difficulty Easy 

Preparation 5 mins 

Cooking 20 mins

Ingredients

500g Brussels sprouts, trimmed

 3 tbsp olive oil 

3 tsp crushed garlic 

Salt and pepper to taste

 ⅓ cup grated Romano

Method

1. Preheat the oven to 220C. Line a baking sheet with baking paper.

2. Cut Brussels sprouts in half and toss them in a bowl with the olive oil, garlic, salt and pepper until well coated.

3. Arrange the Brussels sprouts on the baking sheet so that they are not touching each other, with the cut side up.

4. Roast for 10 minutes, then sprinkle evenly with the Romano cheese and return to the oven for a further 10 minutes until cheese has melted.

Serve immediately.