There is lots of beetroot around at the moment it sweetness is lovely in salads but here I wanted to make it the star of the show in a lazy Sunday lunch.
Beetroot and Goats cheese love eachother and I was tempted to use thyme as the classic triad in the combination . However I decided to break with tradition and use a little sage and fennel , the combination worked well the sage is earthy and works well with the beetroot and I love the hit of crunchy fennel seeds. The wholemeal pastry has a much nuttier texture than plain pastry adding a lovely note next time I would add a little walnut oil to the pastry.
Beetroot and Goats Cheese Tart
200g of beetroot cut into quarters
2 tbsp of balsamic vinegar
50g of hard goats cheese ( or feta)
3 tbsp of fresh sage finely chopped
1 tbsp of fennel seeds
100g of wholemeal flour
50g of butter
10ml of water
Pinch of salt
- Crumb the butter into the flour & salt
- Add the water and form a dough.
- Leave in the fridge while you prepare the beetroot
- Place the beetroot quarters in a roasting pan with the balsamic vinegar and drizzle of olive oil
- Season with salt and pepper and roast at 180degC for 20 minutes
- Roll out the pastry and line a 30cm diameter greased metal tart dish
- Place in the the lined case in the oven for at least 10 minutes
- Meanwhile crumble the goats cheese and mix with the sage , and fennel seeds season well with salt and pepper
- Remove the beetroot and pastry case from the oven
- Fill the case with the beetroot and goats cheese
- Return to the oven a bake for a further 15 minutes