This is a beautiful and delicious tart and makes a great centerpiece for a summer meal. As with my beetroot and nut wellington the combination of beetroot and goat’s cheese works really well here. I based this tart on a recipe by Hugh Fearnley-Wittingstall on The Guardian website.
So what do you need?
- 200g plain flour
- 100g butter
- 1/2 tsp salt
- 2tbsp of sesame seeds
- a free-range egg
- 25g unsalted butter
- 3 red onions, halved and finely sliced
- 150ml red wine
- 2 tbsp sherry / cider vinegar
- 2 tbs tbsp honey
- 1 tsp dried thyme (or a tbsp of fresh)
- 7-800g small beetroot, roasted (for about an hour), peeled and cut into wedges
- a couple of sprigs of dill, chopped
- 200g goat’s cheese log
- Salt and freshly ground black pepper
Start by roasting your beetroots in a hot oven 200 degree F / 400F for about an hour, until the they have become a little soft. Also make your pastry, I put the flour salt and butter in a food processer and blended them until they were breadcrumbs then added the egg and sesame seeds and blended again to make a pastry dough. I then put this in a plastic bag and let it rest in the fridge for an hour. Then roll it out to fill a greased 24 cm loose bottomed flan tin and allow to rest in the fridge for 20 mins then blind bake.
For the filling fry the onions in the butter until they soften then add the wine, vinegar, honey, thyme and season with salt and pepper and simmer until most of the liquid has reduced. Then add the beetroot wedges and the dill.
Put the filling in the pastry case and cut the goat’s cheese into 8 slices and arrange on top of the beetroot mixture and put in the oven for 25-30 mins until the cheese is melting and golden. allow to cool for about 10 mins then remove from the flan tin, serve warm garnished with some more dill. I served this with a potato salad, also with dill in it, and a green salad.