Beetroot and Goat's Cheese Tart
A delicious roasted beetroot and goat's cheese tart with walnuts. With a thyme pastry and lovely soft red onions, this tart is great for dinner or lunch.
For the pastry
- 6 oz plain flour/all-purpose (175g/ 2 1/2cups)
- 4 oz (4oz) of chilled butter (100g) cut into cubes
- 2 large free range egg yolks
- 1 tbsp chopped thyme leaves
- 4 tbsp chilled water
- 1/4 tsp salt
For the filling
- 3 cups raw beetroot (450g) scrubbed then cut into chunks
- 2 tbsp olive oil
- 3/4 tsp sea salt
- 1/2 tsp cracked black pepper
- 2 small red onions sliced
- 1 tbsp balsamic vinegar
- 1 1/4 cups goat's cheese (150g) sliced
- 1/4 scant cup walnut halves (25g) broken into smaller pieces
- 2 large free range eggs
- 2/3 cup double/heavy cream (150ml)
- 1 tbs fresh thyme leaves
To make the pastry
Preheat the oven to 180 degrees C / 356 F.
Add the flour, butter, 1/4 tsp of salt, 2 egg yolks and thyme leaves to a food processor and blend until you have a breadcrumb consistency.Slowly pour in the chilled water while blending and stop as soon as the dough comes together in a ball.Transfer the pastry to a board then shape into a thick disk, wrap in cling film then chill in the fridge for 30 - 60 minutes. Roll out the pastry on a floured surface, it should be wide enough to generously cover a round 22 cm/9' ovenproof dish.Place the pastry onto the dish and gently push in the edges with your thumb. Roughly trim the edges leaving extra pastry for shrinking. Prick the pastry a few times with a fork. Place in the fridge for 10 minutes. Keep any leftover pastry for patching up any cracks.
Remove the pastry from the fridge. Place a round of parchment paper over the pastry and fill with baking beans. Bake in the top third of the oven for 15 minutes then take it out of the oven and remove the paper and beans. Check for any cracks and seal them up with the leftover pastry if needed. Bake again for 5 minutes. Remove from the oven and leave to cool a little.
For the filling
Place the beetroot on a baking tray add 1 tablespoon of olive oil, 1/4 teaspoon each of sea salt and black pepper. Mix well then place on the top shelf of the oven and roast for 45 to 60 minutes, depending on the size of your chunks. The beetroot is done when it is soft. Remove from the oven and leave to cool.
In a skillet heat 1 tablespoon of olive oil over medium heat. Add the onions and cook slowly for about 15 minutes, until the onions are very soft. Once they are very soft turn up the heat slighlt then add 1 tablespoon of balsamic vinegar and stir well. Set aside to cool.
Beat the eggs and cream in a bowl and stir in the thyme leaves and 1/4 teaspoons each of sea salt and black pepper.
- Nutritional Information is approximate and is calculated using an online tool.
- Pastry, I use salted butter for my pastry and large free-range eggs. It's important to chill your pastry so don't skip that bit. You can leave out the thyme if you want.
- Beets, go for small to medium sized beets, these are sweeter and more tender. Try and cut your beets into roughly the same size to ensure they cook at the same time.
- Red onions, are really the best onion for this tart however you could use regular onions too. I would add a little brown sugar to those when you add the balsamic vinegar.
- Cheese, goat's cheese is perfect in this tart. Look out for a creamy mild cheese. Sliced or crumbled is fine.
- Cream, I use full fat double cream for this, I imagine a reduced fat cream would work well too.
- Can I make this gluten-free? You will need to make a gluten- free pastry or buy a gluten free pastry to make this gluten-free.
Calories: 551kcal | Carbohydrates: 34g | Protein: 14.7g | Fat: 41.1g | Saturated Fat: 21.4g | Cholesterol: 222mg | Sodium: 658mg | Potassium: 434mg | Fiber: 3.5g | Sugar: 8.8g | Calcium: 146mg | Iron: 4mg