Beetroot, Goat’s Cheese & Hazelnut Tart

preparation 20
cook time 35min
Serves 4

Ingredients Method

500g puff pastry
4 tbsps rapeseed oil
3 large red onions, peeled and very finely sliced
Sea salt and freshly ground black pepper
Leaves of 1 sprig rosemary, chopped
350g cooked beetroot, quartered
250g Capricorn Somerset goat's cheese, broken into chunks
2 tbsps hazelnuts, very roughly chopped
Rapeseed oil, for drizzling

Preheat the oven to 190°C/375°F/ Gas Mark 5.

Roll out the pastry either into a square or round, about the thickness of a 10p piece. Add to a floured baking sheet and prick it all over with a fork, then bake for 20 minutes. Remove from the oven, then increase the heat to 200°C/400°F/ Gas Mark 6.

Meanwhile, make the topping. Heat the oil in a saucepan and add the onions. Stir well until thoroughly coated, then add 2 tablespoons of water, season and cover. Turn the heat to low and cook for 20 minutes, stirring occasionally. Add a splash of water if the onions begin to stick.

Add the rosemary and remove the lid to dry out the onions. Pour the mixture over the pastry, leaving a 4cm rim around the edge. Add the beetroot wedges and crumbled cheese, then season and drizzle with a little oil.

Place in the oven for 10-15 minutes or until the cheese turns golden, scattering the hazelnuts over the top 3 minutes before the end of cooking to light toast them. Serve immediately.

Ingredients

500g puff pastry

4 tbsps rapeseed oil

3 large red onions, peeled and very finely sliced

Sea salt and freshly ground black pepper

Leaves of 1 sprig rosemary, chopped

350g cooked beetroot, quartered

250g Capricorn Somerset goat's cheese, broken into chunks

2 tbsps hazelnuts, very roughly chopped

Rapeseed oil, for drizzling

Method

Preheat the oven to 190°C/375°F/ Gas Mark 5.

Place in the oven for 10-15 minutes or until the cheese turns golden, scattering the hazelnuts over the top 3 minutes before the end of cooking to light toast them. Serve immediately.