I cooked this at the De Bortoli Vineyard in the Yarra Valley using local cheeses from Yarra Valley Dairy.


  • 1 garlic bulb

  • 80 ml (1/3 cup) extra-virgin olive oil

  • 15 medium (about 500 g) eschalots, peeled and halved

  • 1 cup (250 ml) pinot noir

  • 5 thyme sprigs

  • Salt and freshly ground black pepper

  • 60 g (1/2 cup) black olives, pitted

  • 50 g (1/2 cup) walnut halves

  • 200 g mature goat's cheese (such as Yarra Valley Dairy White Savourine), sliced

  • 120 g (1/2 cup) goat's curd (such as Yarra Valley Dairy Gentle Goat) to serve

  • 55 g (1/4 cup) caperberries to serve

  • Tart crust

  • 320 g (2 cups) wholemeal (whole-wheat) plain (all-purpose) flour

  • 1 teaspoon salt

  • 125 ml (1/2 cup) cold water

  • 80 ml (1/3 cup) extra-virgin olive oil


  • 1.

    Break the garlic bulb open and peel the cloves. Place 2 tablespoons of the oil in a medium deep-sided frying pan with the garlic and eschalots, placed cut side down. Cook over medium heat for 5 minutes until the eschalots are just starting to colour. Add the pinot noir and thyme, reduce the heat and simmer for 40 minutes, or until the eschalots are tender and the pinot has been absorbed. Season to taste with salt and pepper. Set aside to cool.

  • 2.

    Preheat the oven to 200°C and line a large baking tray with paper.

  • 3.

    For the tart crust, combine the flour and salt in a large bowl. Make a well in the centre and add the oil and cold water. Using one hand, quickly mix the ingredients together just until they form a ball. Place the ball on the prepared tray and, using your fingers, push the dough into an oval shape measuring 30 cm x 23 cm. It should be 5 mm thick. Using your thumb and pointer finger, press the pastry edges to form an edge of around 1 cm. If desired, flute this edge using your fingers.

  • 4.

    Top the tart crust with the cooled eschalots, garlic cloves and thyme. Dot with olives, walnuts and cheese and sprinkle with the remaining oil. Bake for 45 minutes or until the pastry is golden and cooked through.

  • 5.

    Serve warm topped with teaspoons of goat’s curd and caperberries.

  • Lyndey’s note:

  • 1.

    If the cheese starts to brown too much in the oven, cover the tart with foil for the last 15 minutes.

  • Wine pairing:

  • 1.

    A de Bortoli Yarra Valley pinot noir, of course!

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