Roasted beetroot and goat’s cheese tart recipe

Roasted beetroot and goat’s cheese tart recipe

Adding roasted beetroot to this goat's cheese tart not only gives a delicate sweetness to the dish, but also injects a beautiful dash of colour to the dining table. And a final scattering of walnuts gives a wonderful crunchiness to the finished dish.

Prep time: 20 mins minutes

Cook time: 1 hr 50 mins minutes

Servings: 6 people

Preparation

1. Preheat the oven to gas 6, 200ºC, fan 180ºC. Place the beetroot in a baking tray with the garlic and 2 sprigs of the rosemary. Drizzle over 1½ tbsp of the olive oil and toss to coat, ensuring the cut-sides of any larger beetroots are facing downwards. Cover tightly with foil and roast for 1 hr 30 mins until tender. Set aside until cool enough to handle. Wearing rubber gloves, use a knife to help to start unpeel each beetroot, then rub the skins off with your fingertips and roughly chop. Set aside.

2. Meanwhile, grease a 23cm loose-bottomed tart tin and line with the shortcrust pastry. Line the pastry with baking parchment and fill with baking beans or uncooked soya beans. Bake for 10 mins (this can go in the oven while the beetroot is cooking). Remove the tart case, then remove the parchment and baking beans and return to the oven for a further 5 mins. Remove and set aside.

3. While the beetroot and tart case are in the oven, heat the remaining oil in a frying pan and cook the onions over a gentle heat for 10-15 mins until it starts to caramelise. Set aside.

4. Chop most of the remaining rosemary leaves, reserving a few sprigs to garnish. Whisk the eggs with the cream, add the chopped rosemary and season with salt and pepper. Cover and set aside.

5. Add the beetroot to the onions with the vinegar and sugar and cook for 5-7 mins, stirring frequently, until fragrant and sticky.

6. Fill the tart case with most of the beetroot mixture and pour over the cream mixture. Crumble over the goat’s cheese, then spoon over the remaining beetroot mixture and press down slightly while ensuring some of the striking beetroot colour is on top. Bake for 20 mins until set. Scatter with the walnuts 2 minutes before the end of cooking time (if using). Allow to cool for at least 15 mins before serving. Garnish with the reserved rosemary sprigs.

Ingredients

  • 750g beetroot, trimmed, scrubbed (larger ones cut in half)
  • 3 cloves garlic, whole with skins left on
  • 30g pack rosemary sprigs
  • 2½ tbsp olive oil
  • butter for greasing
  • 375g pack ready-rolled shortcrust pastry
  • 2 onions
  • 2 large eggs
  • 150ml double cream
  • 3 tbsp balsamic vinegar
  • 1 tbsp caster sugar
  • 100g hard goat’s cheese
  • 25g walnut halves, roughly chopped (optional)

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Ingredients

  • 750g beetroot, trimmed, scrubbed (larger ones cut in half)
  • 3 cloves garlic, whole with skins left on
  • 30g pack rosemary sprigs
  • 2½ tbsp olive oil
  • butter for greasing
  • 375g pack ready-rolled shortcrust pastry
  • 2 onions
  • 2 large eggs
  • 150ml double cream
  • 3 tbsp balsamic vinegar
  • 1 tbsp caster sugar
  • 100g hard goat’s cheese
  • 25g walnut halves, roughly chopped (optional)

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Preparation

1. Preheat the oven to gas 6, 200ºC, fan 180ºC. Place the beetroot in a baking tray with the garlic and 2 sprigs of the rosemary. Drizzle over 1½ tbsp of the olive oil and toss to coat, ensuring the cut-sides of any larger beetroots are facing downwards. Cover tightly with foil and roast for 1 hr 30 mins until tender. Set aside until cool enough to handle. Wearing rubber gloves, use a knife to help to start unpeel each beetroot, then rub the skins off with your fingertips and roughly chop. Set aside.

2. Meanwhile, grease a 23cm loose-bottomed tart tin and line with the shortcrust pastry. Line the pastry with baking parchment and fill with baking beans or uncooked soya beans. Bake for 10 mins (this can go in the oven while the beetroot is cooking). Remove the tart case, then remove the parchment and baking beans and return to the oven for a further 5 mins. Remove and set aside.

3. While the beetroot and tart case are in the oven, heat the remaining oil in a frying pan and cook the onions over a gentle heat for 10-15 mins until it starts to caramelise. Set aside.

4. Chop most of the remaining rosemary leaves, reserving a few sprigs to garnish. Whisk the eggs with the cream, add the chopped rosemary and season with salt and pepper. Cover and set aside.

5. Add the beetroot to the onions with the vinegar and sugar and cook for 5-7 mins, stirring frequently, until fragrant and sticky.

6. Fill the tart case with most of the beetroot mixture and pour over the cream mixture. Crumble over the goat’s cheese, then spoon over the remaining beetroot mixture and press down slightly while ensuring some of the striking beetroot colour is on top. Bake for 20 mins until set. Scatter with the walnuts 2 minutes before the end of cooking time (if using). Allow to cool for at least 15 mins before serving. Garnish with the reserved rosemary sprigs.