RECIPE | Onion and fennel tart with minted broad bean quenelle and beetroot and borage salad

Ingredients

Shortcrust pastry

180g plain flour

90g butter

2 tablespoons cold water to bind

Filling

2 tablespoons olive oil

3 large red onions, very finely sliced

2 medium bulbs fennel, very finely sliced

4 tablespoons balsamic vinegar

200g chevre (or similar round goat’s cheese -  Gbejniet are not suitable as they release a lot of liquid when heated)

Minted broad bean quenelles

24 large broad bean pods

2 tablespoons mint, very finely chopped

2 tablespoons extra virgin olive oil

Salt and pepper

Salad

3 beetroots

Extra virgin olive oil

Borage flowers

Salt and pepper

Method

Make the pastry and roll it out as thinly as possible and use a 5 inch (13cm) cutter to stamp out 8 rounds

Line the greased tins with pastry rounds and prick with a fork

Bake blind on the centre shelf for 15-20 minutes, then cool on a wire rack

Heat the olive oil in a heavy based pan and stir in the onions and fennel. Fry gently for 15 minutes

Add the balsamic vinegar and cook gently for 20 minutes until all the excess liquid has evaporated. Let the mixture cool

Spoon the mixture into the tart pastries and top with a slice of chevre

Bake for 20 minutes until the cheese is slightly brown and melting

Minted broad bean quenelle

Separate the beans from the pod and boil for 15 minutes until tender

Mash, adding olive oil, salt and pepper

Mix in the finely chopped mint leaves

Beetroot and borage salad

Wash the beetroot leaving the stem and root and wrap loosely in foil

Bake for around 40 minutes until tender

Coat with olive oil and season

Place each tart on a plate with minted broad bean quenelles and decorate with beetroot salad and borage flowers

Culinary tip: Making quenelles

The method for making quenelles is very simple yet requires practice to get a perfect result. Simply take a bowl of the intended garnish and scoop out a spoonful with a large, deep teaspoon. With an identical spoon, scoop out the garnish from the first spoon trying to follow the contour of the bottom of the spoon as much as possible. Continue to alternate from spoon to spoon until you have a smooth result.

Depending on what you are making into a quenelle it may help to dip the spoons in warm water in between each scoop.

Ideally quenelles should be made right before serving but they may keep their shape in the fridge (or freezer if using ice cream) for a short amount of time.