Cured Tuna and Black Garlic Tart with Goats’ Feta and Spring Peas - Chef Recipe by Thomas Heinrich.

Ingredients

200 g tuna sashimi grade
6 tart shells
50 g black garlic purée
75 g grated goats' feta
1 cup garlic flowers
50 g lemon balm
1 cup salt
1 cup sugar

Method

To prepare the tuna:

Clean and cure tuna in sugar and salt for 4 hours. Rinse and dry with a paper towel.

Wrap tuna tightly in plastic wrap and refrigerate for 24 hours to allow the flavours to infuse.

To bake the tart:

Preheat oven to 190 C.

Roll out premade tart dough on a lightly floured surface to fit your tart pan.

Place the dough in the tart pan, pressing it gently into the edges.

Prick the bottom of the dough with a fork to prevent air bubbles.

Bake the tart shell for 15-20 minutes until golden brown.

Let it cool completely.

Assembling the dish:

Slice the tuna thinly and arrange on top of the cooled tart shell.

Crumble the goats’ feta over the tuna. Scatter blanched spring peas over the cheese and tuna.

Garnish and serve:

Garnish the tart with fresh garlic flowers and lemon balm.

Serve immediately, allowing the flavours to meld together for a delightful culinary experience.

Recipe provided by Table by Canberra Gourmet