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Waldorf tart


Serves: 4
timePrep time: 30 mins
timeTotal time:
Waldorf tart
Recipe photograph by Sam Folan
All the flavours of a Waldorf salad – grapes, celery, apples and walnuts – scattered over a creamy blue cheese and ricotta base on a simple sheet of puff pastry. Serve with a bowl of dressed watercress and a glass of chilled white wine

Serves: 4
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
676Kcal
Fat
45gr
Saturates
22gr
Carbs
45gr
Sugars
20gr
Fibre
4gr
Protein
20gr
Salt
2.5gr

Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes

Ingredients

  • 300g red grapes
  • 1 tbsp clear honey
  • 1 x 320g sheet ready-rolled puff pastry
  • 150g creamy blue cheese (we used Saint Agur) - use vegetarian cheese if required
  • 1 x 250g tub ricotta*
  • 10g tarragon, leaves picked and chopped
  • 40g walnut pieces
  • 1 small Granny Smith apple
  • 1 celery stick
  • juice of ½ lemon
  • a few small watercress sprigs

Step by step

  1. Preheat the oven to 200°C, fan 180°C, gas 6. Line an oven tray with baking paper and add the grapes. Drizzle with the honey and sprinkle with a little salt. Roast for 15 minutes or until the grapes are just starting to soften and burst. Remove and set aside to cool.
  2. Increase the oven temperature to 220°C, fan 200°C, gas 7. Unroll the pastry sheet onto a baking tray (leaving it on its paper) and score a 1cm border all around the edge. Prick within the border thoroughly with a fork. Bake for 15 minutes until puffed and golden. Gently press down the pricked middle to flatten.
  3. Crumble the blue cheese and set half aside. Mix the remaining blue cheese with the ricotta and chopped tarragon. Season to taste. Carefully spread the cheese mixture within the tart’s border. Top with the grapes (leave the roasting juices behind – you can use them to dress an accompanying salad), the remaining blue cheese and walnuts. Return to the oven for 10 minutes.
  4. Meanwhile, core and finely slice the apple, then finely slice the celery; toss with the lemon juice to prevent browning. Once the tart is cooked, transfer to a serving board and scatter over the apple, celery and watercress sprigs.
     

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