GAEL ARTHUR ON

DINING AT O'DOULS.

 

 

O'Douls Restaurant in the West End of Vancouver has a menu that changes with the seasons and the availability of local produce.

 

 

 

 

Here is a simple recipe that translates into a great starter at home. http://www.odoulsrestaurant.com

Paillot Goat Cheese and Caramelized Onion Tart with Frisée and Apple Salad and Roast Shallot Dressing

Servings: 8.

Ingredients:

Onion Confit
6 medium onions, sliced thin
240 grams butter
2 tablespoons fresh thyme, finely chopped
1 whole bay leaf
seasonings

Goat Cheese Tart
2 whole egg yolks
1 tablespoon mixed herbs, finely chopped
20 milliliters whipping cream
onion Confit
8 pieces puff pastry, 6 inch discs
240 grams goat cheese 8 X 30grams slices, Paillot or similar

Apple and Frisée Salad
3 whole apples, cut in 1/4" slices
4 bunches Frisée lettuce
1 bunch pea shoots
2 pieces Belgium endive, cut into shards
32 pieces grape tomatoes, cut in half
3 whole roasted red peppers, cut in 1/4" slices
cracked black pepper, to taste

For the Dressing
1/2 cup roasted shallots
1/2 cup roasted garlic
1/2 cup rice wine vinegar
1/4 cup miran
1/2 cup butter milk or sour cream
2 tablespoon mixed herbs, finely chopped
1 whole egg yolk
1 cup canola oil
2 tablespoons lemon juice
seasonings

Method:

1. In a saucepan with a tight fitting lid, melt the butter; add the sliced onions, bay leaf and thyme.

2. Let cook over medium low heat with a tight fitting lid for 30-45 minutes. The extra heat created by the steam will help to release and caramelize the natural sugars from the onions giving a better color and flavor.

3. Remove the lid and continue to cook until the onions have lightly caramelized. Stir frequently as not to burn the onions and to ensure an even color.

4. Correct seasoning, set aside.

5. To build the onion goat cheese tart; roll out the puff pastry into 6 inch discs. Using a 5 inch round cutter, cut out the center of the puff pastry disc. Fold and layer the outside puff pastry ring into 3 sections to fit along the edge of the inner puff pastry disc. Egg wash the ring to the puff pastry disc.

6. In a stainless steel bowl, mix together the onion confit, egg yolks, whipping cream and mixed herbs.

7. Place in the center of the puff pastry disc. Bake in a convection oven at 350*F until golden brown.

8. Set aside and let cool. Place a slice of the goat cheese on top of the onion tart.

9. For the dressing; in a food processor or blender, puree the roasted garlic, shallots together with the egg yolk, rice wine vinegar, miran, and lemon juice. Slowly add, emulsify, the canola oil while still blending. Pour into a stainless steel bowl, add the remaining ingredients, correct seasoning. Refrigerate.

10. To serve the goat cheese tart; bake the goat cheese tart in the oven until the cheese just starts to melt.

11. Mix together the salad ingredients with a little of the roasted shallot dressing.

12. On the serving plate, add a little of the dressing around the outside of the center of the plate. Place a portion of the mixed salad in the center. Place the goat cheese tart on top of the salad and serve.

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