Crispy goats’ cheese with caramelised apples and walnuts

Crispy goats’ cheese with caramelised apples and walnuts

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Preparation time
less than 30 mins

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Cooking time
10 to 30 mins

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Serves
Serves 2

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Dietary
Vegetarian

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By Matt Tebbutt
From Saturday Kitchen[row]

Ingredients

For the goats’ cheese

  • 50g/1¾oz unsalted butter, plus 100g/3½oz, melted
  • 1 tbsp olive oil
  • 3 banana shallots, peeled and finely chopped
  • 1 tsp thyme leaves
  • 1 bay leaf
  • 200g/7oz soft goats’ cheese, rind removed
  • 100g/3½oz mascarpone
  • 1 tbsp cracked black pepper
  • 6 filo pastry sheets
  • salt

For the caramelised apples and walnuts

  • 25g/1oz unsalted butter
  • 1 Braeburn apple, peeled and diced
  • 1 tsp chopped fresh rosemary
  • 25g/1oz caster sugar
  • 1 tbsp walnuts, toasted and chopped
  • few drops walnut oil

For the lentils

  • 300g/10½oz cooked Puy lentils
  • 2 tbsp chopped fresh flatleaf parsley
  • 3 tbsp extra virgin olive oil
  • 1 tbsp cider vinegar
  • 1 garlic clove, crushed

For the chicory

  • 1 small red chicory, leaves separated
  • 1 tsp walnut oil
  • 1 tsp cider vinegar
  • 4 sage leaves, deep-fried