Avocado and Cheese Tart

I loved this recipe…The Tomato Chili Ketchup and Apple Balsamic Dressing are worth the trouble to make.  A really great mix of flavours.  From Food and Drink Early Summer 2011.

1 1/2 cups all purpose flour
1/2 tsp salt
1/3 cup unsalted butter, cubed
2 tbsp shortening, cut in pieces
2 tsp white vinegar or lemon juice
2 tbsp cold water

FILLING
1 cup soft goat cheese
3 tbsp whipping cream
1/4 cup grated Parmesan
1/3 cup Tomato Chili ketchup (recipe follows)
Salt and freshly ground pepper
1 avocado, peeled and sliced
Apple Balsamic Dressing (recipe follows)
Extra virgin olive oil for drizzling

1. Place flour and salt in a bowl.  Cut in butter and shortening until it is the texture of bread crumbs. Combine vinegar and water and sprinkle over flour mixture.  Gently combine with hand and knead together into a smooth ball.  Wrap in plastic wrap and refrigerate for 30 minutes.
2. Preheat oven to 400F.
3. Roll out dough into 6 - 5 inch circles.   Place circles in 4 inch tart shells or large muffin tins.  Freeze for 30 minutes or until firm.  Line tart shells with foil and pie weights or dried beans and bake for 15 minutes or until golden around the edges.  Remove foil and weights, prick base with a fork and bake 5 minutes longer or until pastry is fully cooked.
4. Reduce oven to 350F.
5. Combine goat cheese, whipping cream, Parmesan and Tomato chili Ketchup in a small bowl.  Season with salt and pepper.  Fill each tart shell with goat cheese mixture.  Top each with a few slices of avocado and a tiny spoonful of Tomato Chili Ketchup.  Warm through in oven for 8 minutes.  Make a swirl on a plate with Apple and Balsamic Dressing, and place warm tart on top.  Finish with a drizzle of olive oil.

APPLE BALSAMIC DRESSING

1 cup apple juice

1 cup balsamic vinegar

1. Place juice and vinegar in a pot and bring to a boil.  Lower heat and cook for 15 minutes or until slightly thickened - it will thicken considerably as it cools.  You can whisk in a little warm water if it becomes too thick.

Makes 1/3 cup - will keep in a refrigerator for a month.

TOMATO CHILI KETCHUP

2 cups canned tomatoes chopped (500 ml)

1 tsp (5ml) seeded and chopped red chili

1 tsp chopped garlic

2 tbsp ginger, chopped

2 tbsp fish sauce

1 cup brown sugar

3/4 cup red wine vinegar

1/2 tsp Asian chili sauce, optional

Salt to taste

1. Combine tomatoes, chili, garlic, ginger, fish sauce, brown sugar and red wine vinegar in a saucepan over medium high heat and bring to boil, stirring occasionally.  Turn heat to a simmer and simmer gently for 40 to 45 minutes or until dark red and thick.
2. Add chili sauce and cook 2 minutes longer to blend flavours.  Season with salt to taste.