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Beetroot & goats cheese tart
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Prep Time:
20 minutes
Cook Time:
85 minutes
Total Time:
105 minutes
Elevate your table with a delicious beet and goat cheese tart.
Ingredients:
  • 1 large bunch beetroot, stalks trimmed, leaves reserved for garnish (alternatively you could use 500g canned baby beets)
  • 18.40 gm vegetable oil
  • 4 red onions, thinly sliced
  • 20.00 ml thyme, fresh
  • 20.00 ml balsamic vinegar
  • 36.00 gm sugar
  • 10g butter
  • 250.00 ml goats cheese, diced
  • 57.50 gm walnuts, diced
  • 500g plain flour
  • 250g butter, cubed
  • 1/2 - 125.00 gm (approx) water
  • 2.40 gm salt
Instructions:
  • 1. Bring a large saucepan of water to a boil. Gently simmer fresh beetroot for 30 - 45 minutes until tender. Cool, peel, and coarsely grate. Set aside.
  • In a food processor, pulse flour and butter together until they resemble breadcrumbs. Mix water and salt, then gradually pour into the food processor. Pulse until the mixture forms a ball. Only add enough water to make the pastry stick together. Gently knead the dough, wrap in plastic cling wrap, and chill in the fridge for 30 minutes. Roll out the pastry on a floured surface to a 5mm thickness and line loose-bottom tart pans with the pastry. Chill in the fridge for another 15 minutes.
  • Preheat fan-forced oven to 200C (180C fan). Line pastry with baking paper, fill with pastry weights or uncooked rice, and blind bake for 15 minutes. Remove paper and weights, then bake for another 10 minutes until the tart is golden and crisp. Let it cool before using.
  • In a medium saucepan over medium heat, heat oil. Cook onions until softened, stirring occasionally. Lower heat to medium-low, add thyme, balsamic vinegar, sugar, and butter. Cook for 15-20 minutes until thick and jam-like. Stir in half of the grated beetroot. Set aside.
  • Fill the tart with warm caramelised onion mix. Top with remaining grated beetroot, goats’ cheese, walnuts, and garnish with finely sliced beetroot leaves. Serve immediately.

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