Rustic goat’s cheese tart with pinot eschalots and walnuts

Rustic goat’s cheese tart with pinot eschalots and walnuts

Taste of Australia
15 mins
Cooking time
90 mins
Stuart Scott

If you are intimidated by pastry or are a pastry novice, this olive oil wholemeal (whole-wheat) version is a great place to start. Extra-virgin olive oil and water are simply mixed through flour; no rubbing in of butter is required and no resting before rolling out, either. In fact, I found it best to simply press the dough into an oval shape and flute the edges ‘rustically’. I cooked this at the De Bortoli Vineyard in the Yarra Valley using white savourine and goat’s curd from Yarra Valley Dairy.


Quantity Ingredient
1 garlic bulb
80ml extra-virgin olive oil
15 eschalots, peeled and halved
250ml pinot noir
5 thyme sprigs
freshly ground black pepper
60g pitted black olives
50g walnut halves
200g mature goat’s cheese, sliced
120g goat’s curd, to serve
55g caperberries, to serve

Tart crust

Quantity Ingredient
320g wholemeal plain flour
1 teaspoon salt
80ml extra-virgin olive oil
125ml cold water


  1. Break the garlic bulb open and peel the cloves. Place 2 tablespoons of the oil in a medium deep-sided frying pan with the garlic and eschalots, placed cut side down. Cook over medium heat for 5 minutes or until the eschalots are just starting to colour. Add the pinot noir and thyme, reduce the heat and simmer for 40 minutes, or until the eschalots are tender and the pinot has been absorbed. Season to taste with salt and pepper. Set aside to cool.
  2. Preheat the oven to 200°C and line a large baking tray with baking paper.
  3. For the tart crust, combine the flour and salt in a large bowl. Make a well in the centre and add the oil and cold water. Using one hand, quickly mix the ingredients together just until they form a ball. Place the ball on the prepared tray and, using your fingers, push the dough into an oval shape measuring 30 cm x 23 cm. It should be 5 mm thick. Using your thumb and pointer finger, press the pastry edges to form an edge of around 1 cm. If desired, flute this edge using your fingers.
  4. Top the tart crust with the cooled eschalots, garlic cloves and thyme. Dot with the olives, walnuts and goat’s cheese and sprinkle with the remaining oil. Bake for 45 minutes or until the pastry is golden and cooked through.
  5. Serve warm topped with teaspoons of goat’s curd and caperberries.


  • A de Bortoli Yarra Valley pinot noir, of course!

Lyndey’s note

  • If the cheese starts to brown too much in the oven, cover the tart with foil for the last 15 minutes.
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