"ZenSational" Redwood Hill Goat Cheese and Apple Tart
3/4 lb. frozen puff pastry dough
Pre-heat oven to 425°F. Thaw puff pastry at room temperature. Roll out dough on floured surface 1/8" thick. Cut dough in 6 - 4 1/2" rounds with cookie cutter. Transfer to baking sheet. Prick with fork. Chill 30 minutes.
Calvados Nut Mixture
2 Tbsp. sliced, blanched almonds
2 Tbsp. chopped pecans
2 Tbsp. chopped hazelnuts
3 Tbsp. granulated sugar
1 egg
3 Tbsp. unsalted butter, softened
1 heaping Tbsp. all purpose flour
1 tsp. Calvados apple brandy
Place almonds, pecans, hazelnuts, and sugar in food processor. Process to finely chopped. With food processor running add remaining ingredients one at a time. Puree until smooth after each addition.
Assembly
6 apples, cored, peeled
3 Tbsp. unsalted butter, softened
1-8 oz. log goat cheese, sliced in 6 rounds
3 Tbsp. tupelo honey
1 tsp. "ZenSational"
Spread 2 Tbsp. Calvados nut mixture in center of each puff pastry circle. Mound slightly leaving 1/4" border of plain dough around edges. Halve apples lengthwise. Cut lengthwise into thin slices. Arrange apple slices on Calvados nut mixture in flower pattern. Dot with 1/2 Tbsp. butter. Repeat to make 6 tarts total. Bake 15 minutes until pastry has risen and is golden brown. Remove from oven. Heat broiler. Place goat cheese rounds in center of tarts. Drizzle with honey. Sprinkle with "ZenSational". Gently caramelize under broiler 1 minute, turning frequently.
Young Greens Salad
1 1/2 cups watercress leaves
1/2 cup young arugula
1/2 cup baby red oak leaf
1/4 cup chervil
Combine above ingredients in mixing bowl. Toss gently with 3 tablespoons hazelnut verjus dressing.
Hazelnut Verjus Dressing
1/4 cup hazelnut oil
1/4 cup verjus
1 tsp. honey
1 tsp. shallots, minced
1 tsp. tarragon, finely chopped
to taste sea salt and fresh ground black pepper
Blend all ingredients in mixing bowl. Season to taste.
Presentation
6 nasturtium flowers
Divide salad between six plates. Place tart beside salad. Garnish with nasturtium.