Beetroot, Goats Cheese and Caramelised Onion Tart
One of my favourite recipes actually involves two Truckle
Ingredients and Instructions
For the pastry:
1 cup plain flour
100g unsalted butter
Pinch of salt
1 egg, beaten
Put the cubed butter, sifted flour, and salt in
a food processor and mix until it forms a crumble. Add the egg and mix again
until combined. Wrap in clingfilm and chill for at least half an hour.
Preheat the oven to 180 degrees and lightly
grease a medium sized (20-23cm) flan tin. Roll out the pastry and press into
flan tin. Bake crust for 15 minutes or until dry and lightly golden brown.
(Alternatively, you could use store-bought
shortcrust pastry, or pre-cooked tart crust)
For the filling:
2 large raw beetroot
1 tablespoon honey
1 tablespoon olive oil
3 tablespoons Truckle Onion Marmalade
200g Goats Cheese Truckle
Preheat oven to 180 degrees.
Mix honey, olive oil and salt together in a
bowl. Peel the beetroot and chop into wedges. Coat wedges in honey mix, and
place in oven. Bake for 30 minutes or until beetroot is slightly shrunken and
dry to touch.
Spread onion marmalade onto base of tart crust.
Slice goats cheese into 5mm discs and layer over the marmalade. Add the beetroot
to the top, and bake for 10 minutes.
Serve in hot or cold slices accompanied by a
handful of rocket.
Thanks, and hope you enjoy my recipe.