Meera Sodha’s recipe for dolcelatte tart with sage and pine nuts

TruthLens AI Suggested Headline:

"Meera Sodha's Recipe for Dolcelatte Tart with Caramelised Shallots and Sage"

Meera Sodha’s recipe for dolcelatte tart with sage and pine nuts analysis cover image The Guardian 9.4
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Original Article Source: https://www.theguardian.com/food/2025/may/10/dolcelatte-tart-with-sage-and-pine-nuts-recipe-meera-sodha
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AI Analysis Average Score: 9.4
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TruthLens AI Summary

Meera Sodha's recipe for dolcelatte tart presents an innovative approach to combining the flavors of a traditional cheeseboard into a main course. The tart features dolcelatte cheese, known for its sweet and tangy profile, which pairs beautifully with a crispy and flaky shortcrust pastry. The recipe also incorporates caramelised shallots and pine nuts to add nutty, jammy, and herby elements that balance the richness of the cheese. This dish is complemented by a sharp, vinegary salad, ideally made with pears and mixed leaves, dressed with a blend of cider vinegar and honey, to elevate the overall dining experience.

The preparation of the tart involves several steps, beginning with the careful layering of the pastry in a 23cm springform tin, followed by a blind baking process using baking beans. The shallots, garlic, and thyme are sautéed until they caramelize, enhancing their flavors before being mixed with dolcelatte, cream cheese, and crème fraîche. After baking the tart until golden, a topping made from sautéed pine nuts and sage is added just before serving. This final touch not only enhances the visual appeal of the tart but also introduces a contrasting texture and flavor. The end result is a visually stunning and delicious dish, perfect for a dinner party or a special occasion, serving four to six people with ease.

TruthLens AI Analysis

This article presents a recipe for a dolcelatte tart, which is designed to be enjoyed as a savory dish rather than a dessert. By describing the preparation process and the ingredients involved, the piece aims to engage readers who are interested in cooking and culinary creativity. The focus on a gourmet dish suggests an aspiration to elevate everyday cooking into an art form.

Culinary Experience and Appeal

The article emphasizes the combination of flavors and textures: the sweetness of dolcelatte cheese, the crispness of the pastry, and the nuttiness of pine nuts. This approach creates an appealing culinary experience that invites readers to view cooking as both a skill and a pleasurable activity. The suggestion to serve the tart with a salad adds a layer of sophistication, aligning with contemporary dining trends that prioritize balanced meals.

Target Audience

This recipe likely targets food enthusiasts, home cooks, and individuals looking to impress guests with gourmet meals. The detailed instructions cater to those with a moderate level of cooking experience, aiming to inspire them to try something new and adventurous in the kitchen.

Societal Implications

While the article does not explicitly address broader societal issues, the promotion of gourmet cooking aligns with a trend towards mindfulness and appreciation for food quality over convenience. This can subtly influence public attitudes towards cooking at home versus dining out, encouraging a culture of sustainability and personal engagement with food.

Market and Economic Impact

The focus on specific ingredients like dolcelatte cheese and fresh herbs may impact local markets and specialty food stores, potentially increasing demand for gourmet products. Although the recipe itself may not directly influence stock markets or major economic indicators, it reflects consumer trends that could affect businesses in the culinary sector.

Manipulative Elements

The article does not appear to contain overt manipulative elements; instead, it seeks to inspire and engage. The language used is descriptive and inviting, which serves to draw readers in rather than push a particular agenda. The absence of political or controversial topics suggests a straightforward culinary focus.

Trustworthiness

Overall, the article seems reliable as a culinary guide, presenting a clear and detailed recipe without misleading claims. The instructions are straightforward, and the ingredient list is typical for a gourmet dish. The publication context and the author's authority in the culinary field enhance its credibility.

Unanalyzed Article Content

Source URL: https://www.theguardian.com/food/2025/may/10/dolcelatte-tart-with-sage-and-pine-nuts-recipe-meera-sodha

Imagine a cheeseboard in a tart, but one you can have as a main course rather than having to wait for pudding: that’s the brief I set for myself when I was thinking about today’s recipe. First, I needed an excellent cheese, which is where the sweet, tangy dolcelatte comes in. Then something crisp and flaky to eat it with – the pastry. And then something nutty, jammy and herby to break up the richness, hence the caramelised shallots and pine nuts. Serve with a sharp, vinegary and fruity salad for the full monty.

You’ll need a 23cm springform tin and baking beans (if you don’t have the latter, use rice or lentils instead). I like to serve this with a pear and mixed-leaf salad dressed with sharp cider vinegar and honey.

Prep10 minCook1 hr 10 minServes4-6

320g ready-rolled shortcrust pastryExtra-virgin olive oil400g banana shallots, peeled, halved and thinly sliced6 garlic cloves, peeled and minced8 fresh thyme sprigs, leaves picked300g dolcelatte150g full-fat cream cheese100ml full-fat creme fraicheFine sea salt and black pepper1½ tbsp pine nuts14 sage leaves

Heat the oven to 190C (170C fan)/375F/gas 5. Lay the pastry in the 23cm tart tin and use your fingertips to press it into the base, making sure you push it right into the corners and up the sides. Cut off any excess pastry and use to fill any gaps. Trim around the top, then take a sheet of baking paper big enough to cover the pastry, scrunch it up, then unfurl and place in the centre. Fill with baking beans, then bake for 15 minutes. Lift out the paper and beans, bake again for 10 minutes, until golden, then take out of the oven and leave to cool.

Meanwhile, put five tablespoons of oil in a large frying pan on a medium heat, then saute the shallots, garlic and thyme leaves for 15 minutes, until browning and starting to caramelise in places. Carefully drain the oil into a heatproof bowl, then stir in two tablespoons of the sauteed shallot mix.

Transfer the rest of the shallots to a large bowl, stir in the cheeses, creme fraiche, a big pinch of ground black pepper and a quarter-teaspoon of salt, and whisk really well until smooth. Pour the cheese mix into the pastry shell, to fill. Evenly smooth out the top, then bake for 45 minutes, until nicely browned on top. Remove and leave to cool for 30 minutes.

Just before serving, make the pine nut and sage topping. Put the reserved oil and shallots in a small frying pan and warm it over a medium heat. When it’s bubbling, stir in the pine nuts, sage leaves and a pinch of salt, and cook until the sage turns a deep emerald green. Pour the mix evenly over the top of the tart, then cut it into four or six even slices and transfer to plates. Serve with a sharp, leafy and fruity salad.

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Source: The Guardian