Beetroot and smoked cheese tart

Vegetarian , Baking

Ingredients

600g beetroot (Ettrick Gardens)

Olive oil (Dunford Grove)

6 egg yolks (Agreeable Nature)

2 whole eggs -plus one for egg wash (Agreeable Nature)

500ml cream

150g Evansdale Tania (Evansdale Cheese)

Salt

Pepper

Fresh rosemary

 

Pastry Ingredients:

1 ½ cups buckwheat flour

½ cup almond meal

¼ cup chia seeds

½ tsp salt

1 egg (Agreeable Nature)

6 Tbsp coconut oil

½ cup water

Method

Pre heat the oven to 200 degrees. Wash and place beetroot in a roasting dish, drizzle with a little olive oil. Cover with tin foil and roast the beetroot until they are tender when tested with a knife

Once the beetroot is cooked remove from the oven and set aside to cool

To make the pastry, in a bowl mix together the buckwheat flour, almond meal, salt and chia seeds. Melt the coconut oil and add to the flour mix with the whole egg. Start mixing together and gradually add the water until the dough comes together

Lightly oil two 20cm fluted loose bottom tart tins. Divide the pastry dough in to two even pieces. Press the dough in to the tins, taking time to make sure that the dough is evenly spread across the base and up the sides of the tins with no gaps. Once this is done place in the fridge for 1 hour to rest and chill

Turn the oven to 180 degrees

In a bowl mix together the egg yolks, whole eggs, cream and a generous pinch of salt. Set aside in the fridge until needed

Remove the skins from the cooked and cooled beetroot and slice in to wedges and slice the cheese.

Press tin foil in to the pastry cases to line for blind baking, making sure that it is pressed in well around the edges

Blind bake the pastry for 10 minutes, remove the foil and bake for a further 5 minutes until light golden brown. Brush with egg wash as they come out of the oven

Place the beetroot wedges into the base of the tart, pour over the egg & cream mix. Place the slices of cheese on top and sprinkle with small sprigs of fresh rosemary. Add a little cracked black pepper to the top and bake in the oven for 20-30 minutes until the egg mix is completely set and the pastry is golden brown.

Allow to cool slightly before removing the tart from the tin and cutting in to wedges to serve

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