20 October 2020 | Raidis Estate
Rosé and Strawberry tart
Warm weather and Rosé are the best of friends and we are delighted to launch our new Rosé into the world.
This wine is a cracker and perfect for fun in the sun.
This year while making the Red Project, Stevo decided to do a little experiment with Saignée (“sohn-yay”). Saignée means “to bleed,” and it also describes a method of rosé winemaking that involves “bleeding” off a portion of red wine juice after it’s been in contact with the skins and seeds) just to see what would happen.
And we are tickled pink with the result.
So we’ve paired it with a delicious Strawberry and goat cheese tart to enjoy.
What you’ll need:
1 ½ cup all-purpose flour
1/8 cup confectioner’s sugar
2 tbsp granulated sugar
½ cup baking powder
½ tsp salt
¼ cup of Extra virgin olive oil
1 tsp rosemary
1 Tbsp honey
1 Tbsp cream
150gms plain goat cheese room temperature
2 cups of fresh strawberries
Preheat oven to 375 degrees.
Sift together flour, sugars, baking powder and salt. Chill dry ingredients in the freezer for about 10 minutes.
Pour olive oil into cold dry ingredients and make clumps with your hands. Add ice water and continue working the ingredients until dough comes together. Wrap the dough in plastic wrap and flatten into a disc. Refrigerate for 15 minutes.
Remove dough from the fridge, divide into four sections, and roll them out into circular shapes about ¼ inch thick on a floured surface. Then transfer to a baking sheet.
Spread goat cheese over the dough, leaving some space at the edges. Slice strawberries and cover the goat cheese evenly. Fold the edge of the crust up and slightly over the strawberry and goat cheese filling. Press down to hold the shape.
Combine honey and cream and brush crusts and tops of the tarts evenly.
Bake for 10-15 minutes, until crust is a light golden brown. Cool for 5-10 minutes. Top with small sprigs of rosemary and dust with confectioner’s sugar.
Serve and enjoy!