Goat’s cheese & poached Quinces in Red Wine TartTuesday October 3rd, 2017
Another recipe of savoury quince, just the way I like them!
- Tart dough/crust (see my syper fast recipe here, or just buy one!)
- 2 quinces
- 200 g brown sugar
- 1 pinch ground cinnamon
- 1 clove
- 35 cl spicy red wine
- 150 g goat’s cheese
- 2 eggs
- 100 g fromage frais
- Salt & pepper
Preheat the oven (180°C).
Wash the quinces and cut into large slices, removing the seeds and heart. Place in a saucepan, cover with sugar, wine and spices. If needed, add some water to fully cover the quinces. Cook for 30 to 45 minutes until they get soft.
Mix the eggs, goat’s cheese and fromage frais. Season to taste.
Place rhe dough in your tart tray. Blind bake for 5 minutes. Add the cheese mixture, then place the quince slices on top. Bake for 30 minutes.
For this recipe I recommend a spicy wine, not too acidic. I found a great value at chronodrive: A Côtes du Rhône from Jaboulet, vintage 2015, for less than 6 €. Some great Grenaches and a hint of Syrah for a spicy wine just the way we like it.