Tamara Newing’s Goat Cheese Crostada, and Fresh Herb Ricotta
Tamara Newing’s goat cheese crostada freeform tart is full of Mediterranean-style colour and flavour.
This freeform tart features rustic pastry encasing a Mediterranean-style filling of roasted vegetables. The ricotta recipe is a good introduction to cheese-making as it is fast and easy; you’ll need a food-grade thermometer to ensure accuracy.
GOAT CHEESE CROSTADA
Filling
4 large red onions | 2 red capsicums | 2 tablespoons olive oil | 2 rosemary sprigs | 2 tablespoons brown sugar | 1 tablespoon balsamic vinegar | 250g goat cheese, crumbled
Pastry
300g (2 cups) plain flour | 2 teaspoons rosemary | 2 tablespoons polenta grains | 1 teaspoon baking powder | 240g cold butter, diced | 2 tablespoons cold water
To make filling, slice onions into thick rounds or wedges; slice capsicums into wedges and discard cores. Toss onion and capsicum pieces with oil, rosemary, brown sugar and balsamic vinegar; place in a shallow baking dish and bake at 190°C for 50 minutes, tossing halfway through. When vegetables are golden and soft, remove from oven and allow to cool. To make pastry, use a food processor to pulse flour, rosemary, polenta, baking powder and a generous pinch of salt. With the motor running, add butter and process briefly. Add just enough water to bring mixture together into a ball. Remove from the processor and flatten to a disc. Chill until required. To assemble, roll out dough to a 4mm-thick disc. Pile filling in the centre and gently spread to within 6cm of the edge. Sprinkle goat cheese over filling. Lift up pastry edges and fold in to encase some of the filling; pinch edges together. Place on a non-stick baking tray and bake at 220°C for 10 minutes, then reduce the heat to 180°C and bake for a further 45 minutes, or until pastry is crisp and golden. Serve hot, warm or cold in wedges with a salad. Serves: 4-6
FRESH HERB RICOTTA
5 litres cow or goat milk | 1 tablespoon salt | 1 tablespoon chopped parsley and chives | 1 teaspoon thyme or oregano | Chilli flakes (optional) | 100ml plain white vinegar*
Place milk in a saucepan over high heat and bring to 60°C, stirring constantly. Add salt and stir well. Continue stirring until milk reaches 90°C (85°C for goat’s milk). As the milk edges past 90°C, add herbs (and chilli, if using) and vinegar. Stir until flecks of curd begin to appear on the surface. Remove from heat and continue stirring for a few seconds until the liquid turns clear with an almost greenish tinge and the coagulated curds are clearly visible. Allow to sit undisturbed for 5 minutes so that curds can rise to the surface. Using a slotted spoon, scoop curds into a colander, ricotta baskets or cheese moulds and drain over the sink for 30 minutes. Transfer to a bowl or container and refrigerate; the cheese will keep for up to five days. Makes about 2 cups.
* The vinegar will be discarded with the whey, so don’t waste flavoured or imported vinegar on it; cheap white vinegar is best because it has a high acidity level.
For the mould, you don’t need specialty equipment. Any food-grade plastic item with holes in the base and sides will work well; discount variety stores usually have a good range of small plastic baskets, drainers and strainers.
Tamara Newing is an Australian artisan cheesemaker, cook, teacher and author of several cookbooks. Edited extract from Curd & Crust: Artisan Cheese and Bread Making by Tamara Newing (New Holland, $35). Photography: Rochelle Seator