Summer Beetroot & Goat's Cheese Tart
Why not try this yummy summer savoury tart - perfect for a sports day picnic or just al fresco in your garden. This recipe is by Rosemary Sharger, who has a cookery school and Patisserie Terrance in Tunbridge Wells, located in the Pantiles.
For the savoury shortcrust pasty:
- 200g plain flour, plus extra for dusting
- 75g unsalted butter, cut into small pieces, plus extra for greasing
- 25g lard, cut into small pieces
- 1 egg
- 1 egg white, beaten, for glazing
- (or just cheat and buy some ready made shortcrust pastry!)
For the filling:
- 4 medium beetroot, peeled and cut into 5mm dice
- 80g unsalted butter, cut into pieces
- 5 sage leaves roughly chopped
- 1 whole garlic bulb, separated into cloves but not peeled (the flavour mellows during roasting)
- 2 red onions, finely diced
- 3 tbsp olive oil
- 1tsp balsamic vinegar
- 2 eggs
- 150ml double cream
- 200g goats cheese, sliced
- 1 tsp thyme leaves
- sea salt & black pepper
Place the beetroot in a gratin dish with the butter, sage and garlic. Cover with foil and bake in an oven preheated to 200C / Gas Mark 6 for 1 hour, until soft. Meanwhile, put the onions and oil in a pan and cook very gently until soft - up to 20 mins.
Stir the onions into the beetroot mixture, add the vinegar and squeeze garlic from the skins. Season well and set aside to cool.
Whisk the eggs and cream together in a bowl.
Put the beetroot and onion mixture into the cooled pastry case. Arrange the cheese slices on top, reserving a few for the topping. Pour over the egg mixture and top with the thyme and reserved cheese. Bake in an oven preheated to 180C / Gase Mark 4 for 20 mins, until pale golden brown.
If you think this sounds delicous, but would rather let someone else do the cooking why not book a property near a pub?