Beetroot, goat’s cheese & hazelnut tart


Beetroot, goat’s cheese & hazelnut tart
Serves: 4
  • 500g puff pastry
  • 3 large red onions, finely sliced
  • 4 tbsp olive oil
  • 1 sprig rosemary leaves, chopped
  • salt and pepper
  • 350g cooked beetroot, quartered
  • 250g Capricorn goat’s cheese in chunks
  • 2 tbsp hazelnuts, roughly chopped
  • extra virgin olive oil for drizzling
  1. Preheat the oven to 190C/Gas5. Roll pastry into a square or round, no thicker than a 10p piece. Place on a floured baking sheet and prick all over with a fork. Bake in oven for 20 mins. Remove and if the centre has risen, gently flatten it. Turn the heat up to 200C/Gas 6.
  2. Heat the oil in a pan and add the onions. Make sure they get coated with all the fat, add 2 tbsp water, season and cover. Turn heat down very low and let the onions sweat and soften for about 20 mins (don’t let them stick and burn). Stir in the rosemary and if the mixture is very moist, turn the heat up to drive off the excess. Top the pastry with the onions, leaving a rim of about 4cm round the edge, then add beetroot and cheese. Season with salt and black pepper and drizzle with olive oil. Bake for 10-15 mins, scattering the nuts over the top 3 mins before the end of cooking time. The cheese should be golden in patches and the pastry should be cooked but not too dark in colour.


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