Red and Golden Beetroot and Goat Cheese Tart
A homemade shortcrust base, blind-baked and filled with garlic-and-chive whipped goat's cheese, topped with roasted red and golden beetroot sliced into half-moons and arranged in an overlapping fan for a jewel-toned, sunset effect.
Ingredients
Pastry
- 250 g Plain flour
- 120 g Unsalted block butter
- A pinch of salt
- 3-4 tablespoon Cold water
Beetroot
- 525 g Red beetroot
- 450 g Golden beetroot
- 1 teaspoon Sea salt
Whipped goat cheese
- 100 gms Goats cheese
- 50 gms Cream cheese
- 20 gms Garlic
- 10 gms Chives
- Salt and Pepper to taste
Instructions
Pastry
- Cut the Butter into cubes.
- In a bowl, measure the flour, add a pinch of salt, and add the cubed cold butter; then, using your fingers, rub the flour and butter together until they blend and resemble breadcrumbs. Add cold water a tablespoon at a time until the dough comes together. You may need less water or a touch more.
- Turn out the dough onto a lightly floured countertop and knead briefly until smooth. The goal is to bring the dough together, not knead it like bread. Wrap in parchment paper or cling film and chill in the fridge for at least 30 minutes.
- Preheat oven to 160ºC (fan-assisted)
- Remove the dough from the fridge and allow it to rest for five minutes. Then, on a floured surface, roll out the dough to a 3mm thickness and use it to line the tart tin. Press it into the bottom and sides. Trim the excess off. Keep a little uncooked pastry back, just in case you need to patch any cracks later.
- Line the pastry with parchment paper, then fill with baking balls, beans, or uncooked rice. Ensure the base is evenly covered.
- Blind-bake the tart for 15 minutes, then remove the parchment paper and baking balls, and return to the oven for about 5-8 minutes, or until it looks dry and faintly coloured.
- If you need to repair any cracks or holes, use the reserved pastry to do so and set it aside.
Beetroot
- Preheat oven to 200ºC (fan-assisted)
- Thoroughly wash the beetroot and pat dry.
- Place on a baking tray, sprinkle with 1 teaspoon salt, cover with foil, and roast for 1 hour.
- Once the beetroot is roasted, remove the foil and let it cool for five minutes, then rub it to remove the skin. If it's too hot to handle, you can do this under running water.
- Top and tail the beetroot, then use a sharp knife to cut it in half (from top to bottom) and slice into even half-moons about 1-2 mm thick. Set aside.
Whipped Goat's Cheese
- Wash the chives, pat dry and chop finely.
- Transfer the goat's cheese into a food processor or blender.
- Add the cream cheese, peeled garlic cloves, salt, and pepper to taste, then blend into a smooth puree.
- Transfer to a bowl, check the seasoning, add the chopped chives (save some for garnish), and mix to combine.
Assembly
- Preheat oven to 160ºC.
- Spread the whipped goat's cheese to the base of the tart.
- Start at the outer edge of the tart with the red beetroot, placing each slice overlapping the last. Keep the round edge facing upwards. Halfway through the tart, add the golden beetroot the same way until you reach the centre. See the photo.
- Brush the tart with a little olive oil and bake for 20-25 minutes, until the pastry is golden and the beetroots are a deeper colour.
- Once the tart is ready, let it rest for 10 minutes, then gently remove it from the tart case and serve, garnished with chopped chives.
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