Grilled Seafood Goat Cheese Tart
A simple tart using buttery puff pastry as the base is topped with grilled shrimp and scallops, tangy goat cheese and ripe grape tomatoes. Served with a greens salad the tart would pair well with an aromatic sauvignon blanc. The characteristic of white currant and melon notes found in sauvignon blanc complements the flavours in the tart. It is also one of the best wines for tangy cheeses like goat cheese.
An excellent choice to try would be Delta Sauvignon Blanc 2010 from Marlborough, New Zealand.
Basil Chive Oil:
1/2 cup basil leaves
1/4 cup chives, minced
1 clove garlic, minced
1/4 cup extra virgin olive oil
1 tsp salt
1/2 tsp pepper
1 sheet of puff pastry, thawed in the fridge overnight
***note many stores carry pre-rolled puff pastry in their freezer section, if unavailable use the frozen block, thaw and roll on an lightly floured surface
20 grape tomatoes, cut in half lengthwise
1 cup goat cheese, crumbled
8 large scallops
8 to 12 large shrimp, peeled and deveined
1 tbsp olive oil
salt and pepper
Place all the basil chive oil ingredients in a blender and puree until very smooth.
Cut the thawed puff pastry into 4 large rectangles, each about 5 X 7 inches. Place the rectangles on a parchment lined baking sheet. Preheat the oven to 400 F.
Lightly brush each rectangle with the basil chive oil, spreading in a thin layer over the entire surface. Arrange 10 grape tomato halves on each tart, cut side facing up. Season tomatoes with salt and pepper. Distribute the crumbled goat cheese evenly over the four tarts. Bake the tarts 15 to 17 minutes, until the pastry is puffed and golden brown.
Meanwhile heat the grill or a grill pan over medium high heat.
Pat the seafood dry with a paper towel and then lightly brush the scallops and shrimp with the olive oil to prevent sticking. Grill the scallops about 2 to 3 minutes per side, turning once only. Grill the shrimp until they turn pink, about 2 to 3 minutes per side. An easy method for grilling shrimp is to thread them on a skewer which allows you to turn them together once. Season the grilled seafood with salt and pepper.
Arrange 2 grilled scallops and 2 to 3 shrimp on each tart. Serve with a greens salad.
Recipe created by Christie Pollard for Trialto Wine Group