Beetroot and Goats Cheese Tart

Name: Beetroot and Goats Cheese Tart
Prep time: 2 h
Cook time: 1 h 30 min
Total time: 3 h 30 min
Yield: 4 people
Ingredients: 2 beetroots; 2 green apples; ¼ tsp nutmeg; ¼ tsp ground cloves; 2 star anise; ¾ cup red wine vinegar; ¾ cup caster sugar; 2 heets puff pastry; 10 oz goats cheese; 1 tbsp freshly picked thyme leaves; 1 egg

User Reviews

5.0

9 reviews

Excellent

Prep Time
2 hrs
Cook Time
1 hr mins
Total Time
3 hrs 30 mins
Servings
4 people
Calories
1099 kcal
Course
Main Course
Cuisine
Vegetarian

Beetroot and Goats Cheese Tart

Omar Parker

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Slightly adapted from delicious Simply The Best by Valli Little

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Ingredients

Servings

BEETROOT MARMALADE:

2 beetroots medium sized
2 green apples coarsely grated
¼ tsp nutmeg freshly grated
¼ tsp ground cloves
2 star anise
¾ cup red wine vinegar
¾ cup caster sugar

JALOUSIE

2 heets puff pastry thawed if frozen
10 oz goats cheese
1 tbsp freshly picked thyme leaves
1 egg lightly beaten

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Instructions

Preheat the oven to 180 Celsius (350 Fahrenheit) and wrap the beetroot in foil and place in a roasting try. Roast for 1 hour, or until tender. Set aside to cool before coarsely grating.
Combine the grated beetroot and apple in a saucepan along with the nutmeg, cloves and star anise. Add the red wine vinegar and caster sugar and place over a high heat. Bring to a simmer and then reduce to medium, cover and cook for 1 hour, or until thickened and reduced. Remove the lid and cook for a further 8 to 10 minutes until the liquid has evaporated. Set aside to cool completely.
Preheat the oven to 180 Celsius (350 Fahrenheit) and prepare the pastry. Cut the sheets of pastry in half and one sheet spread the beetroot marmalade over the middle of each half, leaving a 2cm border. Top with crumbled goats cheese and the thyme leaves.
Using a sharp knife, cut slits in each half of the pastry, starting about 4 cm in from the edge, spacing each cut 1cm apart. Carefully place each half on top of the base and press to seal around the filling. Trim the edges and then brush lightly with beaten egg.
Bake for 25 to 30 minutes, or until golden and puffed.

Notes

When sealing the pastry be careful not to press too hard on the cut edges as this will prevent the edges of the pastry rising. Also, when brushing the pastry with the beaten egg don't brush the edges as this will prevent the edges from puffing up.

Nutrition Information

Show Details

Calories 1099kcal (55%) Carbohydrates 110g (37%) Protein 24g (48%) Fat 63g (97%) Saturated Fat 23g (115%) Cholesterol 74mg (25%) Sodium 619mg (26%) Potassium 356mg (10%) Fiber 5g (20%) Sugar 51g (102%) Vitamin A 854IU (17%) Vitamin C 6mg (7%) Calcium 136mg (14%) Iron 6mg (33%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 1099 kcal

% Daily Value*

Calories	1099kcal	55%
Carbohydrates	110g	37%
Protein	24g	48%
Fat	63g	97%
Saturated Fat	23g	115%
Cholesterol	74mg	25%
Sodium	619mg	26%
Potassium	356mg	8%
Fiber	5g	20%
Sugar	51g	102%
Vitamin A	854IU	17%
Vitamin C	6mg	7%
Calcium	136mg	14%
Iron	6mg	33%