Beetroot Tart
Beetroot Tart
Ingredients
150g salted butter (frozen)
150g plain flour
pinch of salt
Handful of poppy seeds
Cold water
1 medium egg white
300 g beetroot chioggia (pink and white striped inside)
300g normal beetroot
100ml double cream
500g creamy soft mild goat’s cheese
Balsamic Vinegar glaze to serve
Method
Wrap your beetroot in tinfoil and roast in the oven at 180 degrees for one hour
Grate 150g of frozen butter and add to a food processor with 150g of plain flour
Pulse the food processor until the mixture resembles breadcrumbs
Add in cold water, a tablespoon at a time and pulse until the mixture starts to come together
Turn your pastry out onto a piece of parchment paper and gather together
Place another piece of parchment paper on top
Roll your pastry out until it reaches the thickness of a pound coin. If your pastry is sticky, add a dusting of plain flour
Line your baking tin with your pastry
Place in the fridge to chill for at least 15 minutes
When the pastry is firm to touch, crumple up some parchment paper and place on top of the pastry in the tin
Spread baking beans on top
Bake in a preheated oven at 180 degrees for 15 minutes
Remove from the oven and seal by brushing beaten egg white over pastry
Return to the oven and bake for a further 3 to 4 minutes
Leave to cool
After your beetroot has roasted for an hour and cooled, peel off the skin by rubbing the surface
Slice the beetroot finely, using a mandolin, starting with the lightest colour
Make your goats cheese filling by whipping the soft goats cheese in a bowl
Add in the double cream and whisk together until you get soft peaks
Season to taste
Cover the bottom of the pastry with the goats cheese filling
Gently place the sliced beetroot on top, feel free to create a pretty design
Crumble some goats cheese on top and some black pepper
Serve with balsamic vinegar glaze
