'V' Beetroot and Goats cheese tart
'V' Beetroot and Goats cheese tart

Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, 'v' beetroot and goats cheese tart. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

'V' Beetroot and Goats cheese tart is one of the most well liked of current trending meals in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. 'V' Beetroot and Goats cheese tart is something that I have loved my whole life.

Roasted beetroot is simply and quickly transformed into a delicious Beetroot and Goats' cheese tart in this recipe. Beetroot is available year-round but is particularly good in the early summer when the roots are young and vibrant. The tart can be varied by whatever fresh vegetables you have available.

To get started with this particular recipe, we must first prepare a few ingredients. You can have 'v' beetroot and goats cheese tart using 14 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make 'V' Beetroot and Goats cheese tart:
  1. Get 115 grams unsalted butter
  2. Get 225 grams plain flour
  3. Prepare 1 medium free range egg yolk
  4. Prepare 2 tbsp cold water
  5. Get FOR THE FILLING
  6. Take 2 red onions, peeled and finely sliced
  7. Take 1 tbsp olive oil
  8. Get 1 tbsp (heaped) light soft brown sugar
  9. Take 2 tsp red wine vinegar
  10. Get 250 grams natural cooked beetroot, grated
  11. Get 150 ml healthy choice crème fraïche
  12. Make ready 1 free range egg, plus another egg yolk
  13. Make ready 130 grams goat's cheese
  14. Prepare 1 fresh thyme (optional)

Diana Henry, the recipe's creator, says 'a salad dressed with nut oil If you like, you can add sprigs of watercress or leaves of rocket once the tart is cooked, over the top and serve. Top tip for making Beetroot and goat's cheese tart. While baking the tart shell, heat the butter in a pan on low heat. Pour the egg mixture into the tart shell over the beetroots and onion.

Instructions to make 'V' Beetroot and Goats cheese tart:
  1. Preheat oven to 180°C or fan170°C. Grease a 25cm round flan tin. Cut the butter into pieces and rub into the flour to make fine breadcrumbs.
  2. Add the egg yolk and water and mix to make a ball of dough. Wrap in clingfilm and chill for 10 minutes.
  3. Roll out the pastry and line the flan tin. Prick the base with a fork, line with foil and rice or pasta or baking beans and bake for 10 minutes, Remove the foil and it's contents and bake for another 5 minutes.
  4. Meanwhile, gently soften the onions in the oil for 10 minutes, add the sugar and vinegar and cook for another 10 minutes. Add the beetroot and season with freshly ground black pepper.
  5. Mix together the crème fraïche egg and egg yolk in a bowl and stir well.
  6. Pour the egg mixture into the pastry case, top with the beetroot mix and pieces of goat's cheese. Bake for about 25 minutes or until risen and golden. Sprinkle with thyme, if liked, to serve
  7. Takes 55 minutes to cook

Serve by the wedge while still warm, with goat's cheese on top and, if you fancy it, a drizzle of honey and a. This bold beetroot and goat's cheese tarte tatin proves this classic French dish doesn't have to be just for dessert. With tender caramelised beetroot, crumbly cheese and crisp puff pastry, this striking tart makes an impressive vegetarian main for sharing on Christmas Day. Top the tart with goat's cheese and crumbled walnuts then bake. Tip for Making your Best Beetroot & Goat's Cheese Tart.

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