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Image for Recipe - Beetroot, Goat’s Cheese & Hazelnut Tart

Beetroot, Goat’s Cheese & Hazelnut Tart

Image for Recipe - Beetroot, Goat’s Cheese & Hazelnut Tart
  • Time preparation 20
  • cook time 35min
  • Serve Serves 4

  • 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.

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.

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