Goat Cheese Tartlet with Flavored Oils (July 25, 2001)
Gift of the Gods, the Art
of Wine and Revelry
Photography Instil Productions Inc.
Sculpture by permission of Youssef Hasbani.
The most fabulous show has just opened at Toronto's Royal Ontario
Museum: "Gift of the Gods, the Art of Wine and Revelry"!
The ROM combed its own collections to come up with 400+ artifacts
plus a lively discourse on the 7,000 year history of wine from ancient
times to today. We'll round up friends and go this Saturday, then
host a smart little dinner party at our house afterwards. A toast
to the god of wine and revelry - Dionysos to the Greeks, Bacchus
to the Romans - will certainly set the tone, followed by fabulous
food and spirited, cultured conversation sparked by this fabulous
What to serve? Better ask Jamie Kennedy, owner and executive chef
at JK ROM, the museum's delightful restaurant, whose new cookbook
Seasons is full of his terrific recipes. To start, here's
one of our favourites...
Goat Cheese Tartlet with Flavored
This is a splendid do-ahead recipe; make in the afternoon, then
serve later at room temperature, or just warmed through. Serve as
a substantial first course, or slice into quarters for delightful
hors d'ouevres. Fit for the Gods, indeed!
Have on hand: food processor and two plastic squeeze bottles.
Prepare ahead: 1 roasted red pepper, a baked head of garlic.
Prepare and bake a pie pastry in six 4-inch (10cm) scalloped tart
For the flavoured oils:
¼ cup roasted red peppers (60 mL)
¼ cup fine olive oil (60 mL)
¼ cup pitted Niçoise olives (60mL)
For the filling:
1 cup milk (240 mL)
Pinch of freshly grated nutmeg
Salt and freshly ground black pepper to taste
¾ cup crumbled fresh goat cheese (180 mL)
6 Tbs. Roasted red pepper strips (90 mL)
1 bunch green onions, washed and sliced on the bias
6 cloves baked garlic
3 Tbs. pitted Niçoise olives (45 mL)
1 tsp. dried rosemary (5 mL)
Prepare the flavoured oils. You will need a food processor and
two squeeze bottles. Purée the roasted red peppers with half
the olive oil. Pour the mixture into one of the squeeze bottles.
Repeat the process with the olives and the remaining oil. Reserve.
Mix the milk, eggs, and spices vigorously in a stainless steel
bowl. Evenly distribute the remaining ingredients in each of the
six pre-baked tart forms. Fill each form just shy of the brim with
the egg mixture and bake for 20 minutes or until the filling is
golden brown and set.
For this dish, the best match is a crisp Sauvignon Blanc - from
the Loire Valley (Sancerre or Menetou-Salon) or from New Zealand
or Ontario. (In general terms: a dry medium-bodied white wine
without oak ageing. Members can see a wide selection in the
Make a random squiggly pattern on six dinner plates with the oils
from each of the squeeze bottles. Place a warm tart on each plate.
Serve at once.
Happily tested by Helen Hatton and Ron Morris.
Gift of the Gods runs from June 16 to October 21, 2001.
For more information visit the Royal Ontario Museum web site at
www.rom.on.ca or call the 24
hour information phone, 416-586-8000.
Seasons® is published by Whitecap Books, Ltd.
Photograph by Michael Mahovlich.