BEETROOT & GOAT’S CHEESE TART
- Serves 8
- Prep Time: 30 mins
- Cook Time: 30 mins
- 20g grass-fed unsalted butter
- 2 small red onions (170g), peeled and quartered
- 450g (2 large) raw beetroot. peeled and diced
- ¼ cup red wine vinegar
- 2 tsp. thyme leaves
- 100g soft goat’s cheese, crumbled
- 4 eggs, lightly beaten
- ½ cup (50g) of organic grass-fed cream
Preheat oven to 180C.
In a Thermomix or food processor, combine flour, butter and thyme until it resembles breadcrumbs. Add ¼ cup chilled water, then whiz until mixture comes together. Using your hands, roll mixture into a ball. Place in a small airtight glass container and refrigerate for 30 minutes.
Lightly grease inside of 24cm baking dish. Cut a 24cm square piece of baking paper. Using a rolling pin, roll out the pastry on the baking paper until it is approximately 5mm thick. Flip the baking paper into the baking dish, ensuring that the pastry lines the base of the baking dish. Peel back the baking paper and trim the edges of the pastry. Do not discard baking paper.
Line the pasty with original piece of baking paper and fill with pastry weights or uncooked rice. Bake in the oven for 10 minutes. Remove paper and weights and then bake for 10 minutes or until dry and golden.
Place beetroot and red onion into Thermomix or food processor and chop until fine. In a large frypan heat butter over medium heat. Add onion, beetroot, red wine vinegar and thyme and simmer for 10-15 minutes until reduced. Spread mixture over tart base and dot with goat’s cheese.
Whisk eggs and cream together then pour into tart. Bake for 25-30 minutes or until set. Pair with a green salad and serve whilst hot.