Name: Beetroot goat’s cheese tart
Prep time: 20 min
Cook time: 85 min
Total time: 105 min
Yield: 6
Ingredients: Pastry; 1 1/2 cup plain flour, sifted; 150 gram chilled, cubed butter; 1 finely grated zest orange; 1 teaspoon thyme leaves; 1 eggs; 6 scrubbed baby beetroot; 6 clove garlic; 2 tablespoon olive oil; 1 red onion, peeled, cut into thin wedges; 1 tablespoon brown sugar; 1 tablespoon balsamic vinegar; 300 millilitre cream; 4 eggs; 150 gram goat's cheese log, sliced into 1cm-thick rounds

Ingredients

Pastry

1 1/2 cup plain flour, sifted

150 gram chilled, cubed butter

1 finely grated zest orange

1 teaspoon thyme leaves

1 eggs

6 scrubbed baby beetroot

6 clove garlic

2 tablespoon olive oil

1 red onion, peeled, cut into thin wedges

1 tablespoon brown sugar

1 tablespoon balsamic vinegar

300 millilitre cream

4 eggs

150 gram goat’s cheese log, sliced into 1cm-thick rounds

Method

1.Preheat oven to 200°C. Line an oven tray with foil.

2.Place beetroot and garlic in centre of foil. Toss in half the oil and season. Wrap loosely in foil. Bake 40-45 minutes, until beetroot is just tender. When cool enough to handle, peel and halve beetroot.

3.In a bowl, combine flour, butter, zest and thyme. Season. Rub in butter to form crumbs. Mix in egg to form a soft dough. Shape into a disc, wrap in plastic wrap and chill 30 minutes.

4.Lightly grease a 20cm round 5cm-deep quiche pan with removable base. Place on an oven tray. Roll pastry out between baking paper until a 25cm round. Line pan, letting excess overhang.

5.Bake blind 10 minutes (see note). Remove weights and paper and bake a further 3-4 minutes. Trim edges. Reduce oven to moderate, 180°C.

6.Meanwhile, Heat remaining oil in a medium frying pan on medium heat. Cook onion 4-5 minutes, stirring. Add sugar and vinegar and cook, stirring, 2-3 minutes, until beginning to caramelise. Season to taste.

7.In a jug, whisk cream and eggs together. Squeeze roasted garlic from skins and mash. Add to egg mixture. Season.

8.Arrange beetroot, onion and goats cheese evenly over pastry base. Pour egg mixture over. Bake 35-40 minutes, until just set in centre. Allow to cool completely in pan before cutting into wedges to serve.

To bake blind line pastry case with baking paper with pastry weights or dried beans. Bake as directed.
Note

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From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

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