Beetroot & goat’s cheese tart

Yield: 4 servings

Ingredients:

• 1 loose-bottomed Victoria sandwich tin, Ø 20 cm, 5 cm deep
• dried pulses for blind baking

Tart shell

• 200 grams plain flour; Ulrike: wheat flour type 550
• 100 grams cold unsalted butter, cubed
• 1 generous pinch salt
• 3-4 tbsp ice-cold water, about

Filling

• 25 grams unsalted butter
• 3 red onions, halved and finely sliced; Ulrike: I used white about 160 grams brutto
• 150 ml red wine; Ulrike: I used white wine
• 2 tbsp cider vinegar
• 1½ tbsp honey
• 1 tbsp thyme, roughly chopped
• salt
• black pepper, freshly ground
• 500 grams small beetroot, roasted, peeled and cut into wedges; I used yellow and white
• 2 tbsp dill, chopped
• 280 grams goat’s cheese log

Instructions

1. Process the flour, butter and salt until like coarse breadcrumbs, add just enough water to bring it together into a soft dough, wrap in clingfilm and chill for two hours. Heat the oven to 180 °C/350 °F/gas mark 4. Grease the loose-bottomed Victoria tin and grate the pastry into it. Press evenly into the sides and base, and chill for 30 minutes. Prick the base with a fork and line with baking parchment paper. Fill with baking beads, uncooked rice or dried pulses, and bake for 20 minutes Remove the lining, patch any cracks.
2. Increase the oven temperature to 200 °C/400 °F/gas mark 6. Warm the butter in a pan and gently fry the onions until soft. Add the wine, vinegar, honey, thyme, salt and a few grinds of pepper, stir, raise the heat and cook until almost all the liquid is absorbed and the mix is glossy; stir in the beetroot and dill, and season well. Cut the cheese into 1 cm slices and lay a few on the base of the tart. Tip in the beetroot mix and put the rest of the cheese on top. Bake for 25-30 minutes, until the cheese is bubbling and golden. Strew dill fronds on top and serve warm.

total time: 3 h 30 minutes including 2,5 h chilling time
preparation time: 15 minutes
cooking/baking time: 20 minutes + 30 minutes