Pear, Hazelnut and Ginger Granola - by Kate Walsh
Makes 1 litre (32 oz) jar.
Makes 1 cup
3/4-1 cup macadamias, roasted
2 cups basil leaves, tightly packed
1/4 cup Parmesan cheese, grated
1/3 cup macadamia oil
4-6 cloves garlic
Juice of 1 lemon
Salt and pepper, to taste
1 1/2 cups plain flour
50g cold butter, diced
3/4 cup raw macadamias, chopped
1/4 tsp salt
1 Tbs iced water
1 Tbs plus 1 tsp olive or macadamia oil
2 medium brown onions, finely sliced
1 tsp brown sugar
1 Tbs red or white wine vinegar
1 cup cream
Salt and pepper to taste
8-10 small tomatoes
150g goats' cheese, crumbled
Blend all ingredients together in a food processor until finely chopped.
place the flour, butter, macadamias and salt into a food processor and process until the mixture resembles fine breadcrumbs. With the machine still running, add the egg and pulse until the mixture just comes together, do not overwork. Add iced water if necessary. Turn the dough onto a lightly floured surface, shape into a disc and wrap in cling film. Refrigerate for 15 minutes only.
Preheat oven to 150°C.
Heat the butter and 1 tablespoon of oil in a large frying pan over medium heat.
Add sliced onions, reduce heat to low and cook, stirring occasionally for 15 minutes, until translucent and starting to turn a golden colour.
Add the brown sugar and vinegar and cook for a further 10 minutes, until the onions are caramelised. Set aside.
In a small bowl, whisk together the eggs and cream, season to taste with salt and pepper and set aside.
Place the whole tomatoes on a baking tray and drizzle with 1 teaspoon of oil. Place in the oven and roast for 15 minutes. Remove and set aside.
Roll out the pastry between 2 sheets of baking paper or on a well floured work surface until 2-3mm thick. The pastry is quite soft so it will be necessary to thin the pastry out in the tin. Carefully lift the pastry into the tin and, using your fingers, press in to achieve an even thin shell. Refrigerate for 30 minutes.
Line the pastry with baking paper and pastry weights. Place in the oven, increase the heat to 160°C and bake for 15 minutes. Remove the baking paper and weights and bake for a further 15 minutes. Scatter the onions over the base and pour over the cream and egg mixture.
Scatter with crumbled goat’s cheese and bake for 15-20 minutes, until set. Remove from the oven and allow to cool slightly before removing from the tin.
Place the roasted tomatoes on top and serve with pesto.
Credits: Australian Macadamia Society