Red and Golden Beetroot and Goat Cheese Tart
A homemade shortcrust base blind-baked and filled with garlic and chive whipped goats 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 Butter into cubes.
- In a bowl measure the flour, a pinch of salt and add the cubed cold butter, then using your fingers, rub flour and butter together until they are well blended and resemble breadcrumbs. Add cold water a table spoon at a time, to bring the dough together. You may need less water or a touch more.
- Turn out the dough onto a lightly floured counter top and knead briefly until smooth. The goal here is to bring the dough together, not knead it as you would knead bread. Wrap in parchment paper or film and leave in the fridge to chill for at least 30 minutes.
- Preheat oven to 160ºC ( fan assisted )
- Remove dough from fridge, 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 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 and then fill with baking balls, beans or uncooked rice. Insure the base is evenly covered.
- Blind bake the tart for 15 minutes, then remove the parchment and baking balls, 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 aside.
Beetroot
- Pre heat oven to 200ºC ( fan assisted )
- Throughly wash the beetroot and pat dry.
- Place on a baking tray, sprinkle 1 teaspoon of salt, cover with foil and roast for one hour.
- Once the beetroot is roasted, remove foil and allow it to cool for five minutes, then remove the skin, by rubbing the beetroot. If it's too hot to handle, you can do this under running water.
- Top and tail the beetroot, then using a sharp knife cut beetroot in half ( from top to bottom ) and slice into even half moons about 1-2 mm thickness. Set aside.
Whipped Goat cheese
- Wash chives, pat dry and chop finely.
- Transfer goat cheese into food processor or blender.
- Add cream cheese, peeled garlic cloves, salt and pepper to taste and blend into a smooth puree.
- Transfer into a bowl, check seasoning and add chopped chives ( save some for garnish ) and mix to combine.
Assembly
- Pre heat oven to 160ºC.
- Spread the whipped goat cheese to the base of the tart.
- Start with the outer edge of the tart, with the red beetroot and place each slice overlapping the other. The round edge should be facing upwards. Halfway through the tart use the golden beetroot in the same way, till you reach the centre. See photo.
- Brush the tart with a little bit of olive oil and bake the tart in the oven for 20-25 minutes, till the pastry is golden and beetroots are a deeper colour.
- Once tart is ready, rest for 10 minutes, then gently remove from tart case and serve garnished with chopped chives.
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