WINTER BEETROOT CHEESY TART
I have made this tart plenty of few times now and it has always been a great hit. It not only looks fantastic but truly can also be prepared in minutes. I have added both blue cheese and ricotta to this recipe, but these may not take your fancy, so swap either out for your some of your favorite cheeses. But note watery cheeses such as mozzarella and hard cheeses such as cheddar just wont work as well. You ideally need a creamy soft textured cheese. Other recommendations include Mascarpone, Taleggio or Soft mild goats cheese. Blue cheese are not ideal strong soft cheeses, so if you do choose a mature goats cheese or Tallegio i would recommend to leave off the blue cheese.
Makes 8 (as they are soo yummy people may eat two at a time)
FOR THE PASTRY
- 1 Packed of ready rolled puff pastry
- 2 eggs yolks
- Pinch of thyme
- Sea salt and cracked black pepper
FOR THE TOPPING
- 1 Packed of precooked beetroot
- 1 Small tub of ricotta
- 1 Packet of St Agur
- 1 Jar of caramelized onion spread
- Sea Salt and Cracked black pepper
- Olive oil
- 1 Packet of lambs lettuce/ Mache
- 2 Lemons, juiced
A pastry British and pastry cutter.
If you don’t have a pastry cutter than use a small bowl or dish to cut round.
Non stick baking mat
Preheat your oven to 180oc
According to your puff pastry packet instructions let, remove from the fridge or freezer and let it thaw.
Roll out the pastry and cut 8-10cm rounds with a pastry cutter.Discard disused pastry.
Place the puff pastry rounds on a non stick baking sheet. Beat your egg yolk and brush the pastry rounds fully with the egg.
Season with with salt and pepper and sprinkle with the thyme leaves. Bake in the oven for 10-12 minutes until they have puffed up and golden brown. When they are ready remove from oven and allow to cool. Don’t turn the oven off.
Take your beetroot out of the packet and drain the liquid. Wear gloves to avoid walking round with red hands for the following days. Either using a mandolin/ or sharp knife, thinly slice and place in a bowl.
Drizzle with olive oil, Season with salt and pepper, drizzle 1 tablespoon of balsamic syrup and mix well ensuring the beetroot is evenly covered.
While the pastry is cooling on the baking sheet (don’t remove them from this), season the ricotta cheese and mix well.
Now assemble your tarts in the following order.
1 tablespoon of caramelized onion
1 teaspoon of ricotta
Around 4-5 slices of beetroot placed in a circular fashion
Finish by crumbling some blue cheese on top.
Repeat this process until all the tarts have been made and place back in the oven for a further 8-10 minutes until the beetroot is warmed through and the cheese melted.
While the tarts are baking the oven, take the lambs lettuce and in the bag squeeze over the juice of a lemon and drizzle around a tablespoon of olive. Season lightly with salt and pepper.
When the tarts are ready remove from the oven and plate. Place a small handful of lambs lettuce on top of each tart and if you like drizzle with some more balsamic syrup. Serve immediately.
I also like to place all the tarts on a wooden board and scatter the lambs lettuce over and place in the center of the table so guests can help themselves.