Roasted bal­samic beet­root, goat’s-cheese and hazel­nut tart

Country Life Every Week - - Kitchen Garden Cook Beetroot -

Serves 4

‘strik­ing Beet­root im­parts a won­der­fully earthy flavour, but it’s the colour that re­ally makes its mark on most dishes

In­gre­di­ents

4 medium-sized beet­roots 2 peeled red onions 15ml olive oil 2 sprigs rose­mary 15ml bal­samic vine­gar

1 sheet rolled puff pas­try

75g goat’s cheese 50g chopped hazel­nuts 1 sprig rose­mary

Method

Pre­heat your oven to 200˚C/400˚f/gas mark 6. Cut the beet­roots and red onions into eight wedges, toss them in the olive oil and ar­range them in an oven­proof dish. Scat­ter with the two sprigs of rose­mary and sea­son well.

Roast for about 30–35 min­utes, then pour the bal­samic vine­gar over them and re­turn them to the oven for an­other five min­utes or un­til ten­der.

Roll out the sheet of puff pas­try, score a frame of nearly an inch around the edge and mark lines in the frame. On bak­ing parch­ment, cook the pas­try for 15 min­utes or un­til light, golden brown. Use the back of a spoon to push the cen­tre down if it puffs up too much.

Cut the beet­roots into thin­ner slices, then scat­ter these and the onions over the pas­try. Top with the goat’s cheese, chopped hazel­nuts and re­main­ing rose­mary, then re­turn to the oven and bake for a fur­ther 10–15 min­utes. Serve the tart in slices with a lightly dressed salad.

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