Starter of the Month – July

Here at DM Design we are proud to have an ex chef working in the building. He has kindly agreed to share with us some of his recipes from his days in some of Scotland’s high quality hotels such as @Gleneagles and @Cromlix as well as several other award winning Scottish Restaurants.

For July he has nominated the starter of the month to be…

Grilled Goats Cheese Tart with Onion Confit & Pesto Salad

Serves 4                                                  Course:   Starter


Confit:1/2oz Sliced Onions10g Unsalted Butter30g Brown Sugar

1 Tablespoon sherry vinegar

1 Teaspoon Cassis

Pinch of Salt

Pesto:50g Fresh Basil30g Pine Nuts1 Small clove Crushed Garlic

90ml Olive oil

30g Grated Parmesan

Salt & Pepper

Other:Bag mixed Salad4 slices of Large Goats Cheese LogPacket of pre-rolled puff pastry



Confit and Pesto can be prepared days in advance store in the refrigerator in sealed containers until required.  Start off by preparing the Confit,

  • Cook onions in butter on a low heat until the onions darken and caramelise
  • Add all other ingredients, cook on a low heat until the mix is chutney like

To prepare the Pesto simply blend all ingredients together, gradually adding the olive oil. Once this is ready store in the fridge, you will notice a layer of olive oil at the top of the mix, this keeps it fresh, before using the mix stir well.




Take your pack of pre rolled puff pastry and cut into disks the same size as the goats cheese.

Place disks onto a tray covered with grease proof paper, cover them with another sheet of grease proof paper and use another tray to place on top, this stops the pastry from raising.

Cook in the over at 180 until disks are golden brown.

In a mixing bowl, mix together your salad leaves with a teaspoon of pesto.


 To Serve:

Take a tablespoon of Confit and place over a pastry disk.

Put a slice of goats’ cheese over this and grill until it colours.

Take a handful of salad and place in the centre of your plate, using a spatula gently place your pastry on top of the salad.

If desired gently drizzle extra pesto around the edges of the plate for presentation.

And your starter is ready for the table!


We always welcome feedback, so please do let us know your thoughts on the starter recipe and give us any of your thoughts on your favourite starter? Give it a try and send us through some pictures!



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10:03am 16th October 2017


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