Goat's Cheese, Apple, Walnut & Parsley Tart
January 02, 2018
"From May/June '17 Australian B.H.& G. Diabetic Living."
- Serving Size: 1 (282.5 g)
- Calories 307.7
- Total Fat - 15.9 g
- Saturated Fat - 4.1 g
- Cholesterol - 5.6 mg
- Sodium - 242.9 mg
- Total Carbohydrate - 36 g
- Dietary Fiber - 5 g
- Sugars - 17.1 g
- Protein - 8.5 g
- Calcium - 173.1 mg
- Iron - 3.1 mg
- Vitamin C - 20 mg
- Thiamin - 0.2 mg
Preheat oven to 200C (fan forced).
Line a small baking tray with baking paper and place the pastry on the prepared tray and lightly score a line around the square about 0.5cm from the edge.
Spread pesto over the middle of the pastry and top with half of the sliced apple, overlapping slightly and then spray with cooking spray and place remaining apple in a medium bowl with a drizzle of lemon juice and set aside.
Bake tart for 10 minutes.
Crumble goat's cheese over the top of the apple and scatter with walnuts and bake for 2 to 3 minutes or until the pastry is golden brown.
Place the tart on a serving plate and top with the parsley leaves.
Add the beets, celery and spinach to the apple mixture and toss to combine and serve the tart with the salad, drizzling over the balsamic glaze, if you like.
COOK TIPS - Try replacing the walnuts with slivered almonds and the spinach with rocket.
Tips & Variations
- Olive oil cooking spray