Beetroot and goat's cheese tart

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How to make Beetroot and goat's cheese tart

  • Yield : 8
  • Prep Time : 1:10
  • Cook Time : 2:05
  • Total Time : 3:15

Ingredients

  • 1 bunch beetroot (about 400g), trimmed
  • 30g unsalted butter
  • 1 tablespoon olive oil
  • 2 red onions, thinly sliced
  • 1/4 cup (60ml) balsamic vinegar
  • 2 teaspoons thyme leaves, plus extra sprigs
  • 1 tablespoon caster sugar
  • 150g soft goat's cheese
  • 2 eggs, lightly beaten
  • 150ml thickened cream
  • 1/2 teaspoon freshly grated nutmeg
  • 250g creme fraiche or sour cream
  • 1 tablespoon bottled horseradish
  • 2 teaspoons Dijon mustard
  • 1 tablespoon lemon juice
  • Salt, to season

Pastry

  • 1 1/3 cups (200g) plain flour
  • 100g chilled unsalted butter, chopped
  • 1 teaspoon thyme leaves

Method

  • Step 1 Place beetroot in a pan of cold water and bring to the boil. Reduce heat to medium-low and simmer for 1 hour, topping with water if necessary, until tender. Drain. Refresh under cold water and leave to cool. Peel and coarsely grate. Set aside.
  • Step 2 Meanwhile, for the pastry, place flour, butter, thyme and a pinch salt in a food processor and whiz until the mixture resembles breadcrumbs. Add 1/4 cup (60ml) chilled water, then process until the mixture comes together in a ball. Enclose in plastic wrap and chill for 30 minutes. Lightly grease a 30cm loose-bottomed tart pan. On a lightly floured surface, roll out pastry to 5mm thick, then use to line the tart pan. Chill for 15 minutes.
  • Step 3 Preheat oven to 180°C. Line pastry with baking paper and fill with pastry weights or uncooked rice. Bake for 10 minutes. Remove the paper and weights, then bake for 5 minutes or until dry and pale golden.
  • Step 4 Heat the butter and oil in a frypan over medium heat. Add onions and 1 teaspoon salt, then cook, stirring occasionally, for 6-8 minutes until softened. Add beetroot, vinegar, thyme and sugar, then cook, stirring, for 5 minutes or until thickened and syrupy. Spread beetroot mixture over the tart base, then crumble over cheese.
  • Step 5 Whisk egg, cream and nutmeg together, then pour into tart case. Scatter with extra thyme. Bake for 35 minutes or until set.
  • Step 6 Meanwhile, combine creme fraiche, horseradish, Dijon, and lemon juice, then season. Keep chilled until ready to serve.
  • Step 7 Cut tart into slices and serve warm or cold with the horseradish cream.

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