Goat cheese and raspberry tart

(For 4 portions)

• 2 punnets Mustard Cress
• 100gr crushed fresh raspberries
• 12 whole raspberries
• 8 small leaves of cos lettuce
• 4 slices of 80gr goat cheese
• 250gr or 4 circles puff pastry
• 2 medium red onions
• 200ml water
• 2 tbsp balsamic vinegar reduction
• 2 tbsp raspberry vinegar
• 1 tbsp olive oil

• Cook the puff pastry in the oven with a light oven tray on top, to stop rising too much. 
• Peel and slice the red onions very finely with a mandoline and cook them on a medium heat with the water and the balsamic vinegar reduction until complete evaporation of the liquid. 
• Lay the 4 slices of goat cheese on a non-stick paper and cook until just melted in a hot oven. 
• Take the goat cheese out of the oven and burn the top of each one with a blowtorch to give a nice smoky flavour to the cheese. 
• To make the raspberry dressing, mix together the crushed raspberries, the raspberry vinegar and the olive oil. 
• Place the puff pastry base at the centre of each plate and arrange a spoon of red onion on top of each one of them. 
• Add the goat cheese and serve with Mustard Cress, cos lettuce, raspberry dressing and fresh raspberries. 

Recipe: Franck Pontais