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- Photo: Girl Interrupted Eating / Flickr
This beetroot tart recipe is a colourful affair. It is made with a good quality puff pastry base, which gets cut into circles. To this is added beetroot, onions, chopped chives, baby salad leaves, wild rocket and goat’s cheese feta. Honey, balsamic vinegar, thyme and sea salt are also required. You will need vinegar and olive oil for the dressing. The moulds (to cut out the pastry) should be about 6 cm in diameter. You could make one large tart instead.
Ingredients
You will need the following ingredients to serve four: a roll of butter puff pastry (defrosted), 250 grams of goat’s cheese feta, 25 grams of mixed baby salad leaves, 25 grams of wild rocket, 4 tablespoons of brown sugar, 1/2 cup of balsamic vinegar, 1 tablespoon of butter, 5 tablespoons of honey, 2 medium sized onions and 4 large beetroot.
You will also require some chopped chives, thyme and sea salt to taste, as well as some olive oil and vinegar for the dressing.
Prepare the beetroot
Peel and wash the beetroot and place it in a small pot on a medium heat. Cover with some water and stir in the brown sugar, a pinch of sea salt and half of the measured balsamic vinegar. Once cooked, remove the beetroot and put the liquid aside for later use. Cut the beetroot into 5 mm thick slices.
Prepare the onions
Peel and slice the onions while the beetroot is cooking. Place a tablespoon of oil in a pan and heat it up. When hot, add the onions and the thyme. Stir and cook until the onion is caramelised. Reduce the heat and add the butter to the golden brown onion slices. Cook for five minutes.
Prepare the syrup and goat’s cheese
Place the beetroot cooking liquid into a pot on a medium heat. Add the rest of the balsamic vinegar and all of the honey. Cook until the liquid has reduced to a syrup, stirring occasionally. Prepare the goat’s cheese by adding the chopped chives and some sea salt to taste.
Prepare the pastry
Preheat the oven to 180 degrees Celsius.
Cut out four round moulds from the puff pastry. Each pastry base should be about 6 cm in diameter and 4 mm thick. Place the bases between two baking trays and bake for 12 minutes or until such time as they are golden brown in colour.
Assemble the goat’s cheese and beetroot tart
Place each pastry base on a separate plate. Cover each base with the onion slices. Carefully place the beetroot slices in a fan shape over the onion. The tarts should be completely covered. Crumble the prepared goat’s cheese feta over the fanned beetroot.
Serve
Dress the mixed baby salad leaves and the wild rocket with vinegar, olive oil and a pinch of salt. Place the assembled goat’s cheese and beetroot tarts under the grill for half a minute or so. Lightly bunch the salad leaves on top and serve.
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