From the kitchen: Goat Cheese Galettes

Chef Maurice Henry shares a new recipe from the menus at Jamaica Inn. Try it at home to get a taste of the Inn!

Follow his step-by-step instructions including tips on how to plate it.

Recipe serves one.

Ingredients

• 2 oz Bucherondin goat cheese
• Puff pastry
• 2 oz heavy cream
• 8 oz balsamic vinegar
• 1 oz Pine nuts
• ½ lb Callaloo (spinach)
• 2 oz Onion
• 2 oz Bell Peppers
• 6 pc Arugula leaves

Directions

1. Preheat oven to 350°F
2. Roll and cut puff pastry to fit tart shell
3. Spray tart shell with cooking spray for easy removal of puff pastry after baking
4. Add puff pastry to tart shell and bake blind until half done
5. Add cheese and heavy cream to pastry and continue to bake until base is golden brown
6. Remove pastry from tart shell and set aside to cool
7. In a sauce pan, reduce balsamic vinegar until syrup consistency. Set aside to cool.
8. In a sauce pan, add callaloo, onion and bell peppers. Steam until soft, adding salt and pepper to taste.

Presentation

1. Arrange arugula leaves on the plate and drizzle with balsamic syrup.
2. Place the tart on top of the leaves and syrup and fill with Callaloo.
3. Finish with a sprinkling of toasted pine nuts.