To drink: Paul Cluver Gewurztraminer, Zevenwacht Gewurztraminer, or De Wetshof Rhine Riesling.
Pissaladiere with onions, thyme, goat's cheese, rocket and beetroot
- 400g puff pastry
- 60ml (¼ cup) olive oil
- 6 small onions, diced
- 15ml (1 tbsp) garlic mousse (see cook’s tip)
- 15ml (1 tbsp) fresh thyme leaves
- salt and freshly ground black pepper, to taste
- 3 small logs goat’s cheese, sliced
- 15ml (1 tbsp) honey
- 30ml (2 tbsp) white balsamic vinegar
- 30ml (2 tbsp) olive oil
- salt and freshly ground black pepper
- large bunch fresh rocket
- 3 beetroot, boiled, peeled and sliced
Preheat the oven to 180°C.
Roll the puff pastry out onto a baking tray and prick it all over with a fork to prevent it rising too much.
Bake until golden brown, about 12 minutes. Remove from the oven and set aside.
Heat the oil in a frying pan and gently simmer the onions until caramelised. Add the garlic mousse and half the thyme and season.
Spread the onions on the baked pastry and top with the cheese. Drizzle with the honey and sprinkle over the remaining thyme. Place under a hot grill just until the cheese begins to colour slightly.
For the dressing, whisk together the balsamic and oil and season. Arrange the rocket and beetroot on serving plates, pour over the dressing and serve with the hot pissaladière.
To make subtle garlic mousse, simmer 5 garlic heads in hot water for 1 hour. Cool, cut and squeeze out the pulp, push through a sieve and whip with a pinch of salt and a dash of olive oil.