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Dessert · Earlier
Yabby and Tomato Tart
Gary Mehigan
Judge
· 08 Jun 2017
4
Serves
10
Components
40
Ingredients
—
Season
Ingredients
Sablé
260gplain flour
2.5gsalt
90gcold unsalted butter
20gcaster sugar
45gegg yolks
2 tspfresh thyme leaves
5glemon zest
40gparmesan cheese, very finely grated
40gwater
Poached Yabbies
12yabbies
extra virgin olive oil, to dress
salt, to season
Smoked Sea Salt
½ cupsea salt flakes
1 tspfine cherry wood smoking chips
Gaufrette Potato
4baby kipfler potatoes
vegetable oil, for deep frying
Smoked Sea Salt, to season
Veirge Tomato
250gmixed baby heirloom tomatoes
2-3 tbspextra virgin olive oil
zest of ½ a lemon
18gtoasted coriander seeds, crushed
salt and pepper, to season
Caramelised Fennel
2 xsmall fennel bulbs, julienned
50mlextra virgin olive oil
40mlwhite balsamic vinegar
salt, to season
Broad Beans
1 cuppodded broad beans
salt, to season
extra virgin olive oil, to dress
Whipped Goats Curd
100gchevré goats cheese
100gcrème fraiche
sea salt, to season
Quail eggs
4 quail eggs
Garnish
1heirloom tomato, thinly sliced
½ cupdehydrated olives
4good quality canned anchovy fillets
baby parsley
baby frisse
baby purple basil
nasturtium leaves
Method
Cook it from the source.
We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.
Open the full method on 10 Play ↗Tagged
Recipe by Gary Mehigan. Originally published by Network 10 on 08 Jun 2017.
Original on 10 Play ↗