Beet and Goat Cheese Tart Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">1 tbsp fresh thyme leaves</li><li class="ingredients-single-item">½ tsp salt</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">2-3 tbsp ice cold water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">500g fresh beetroot (about 3-4 medium beets)</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">1 tbsp balsamic vinegar</li><li class="ingredients-single-item">200g soft goat cheese</li><li class="ingredients-single-item">100g crème fraîche (or sour cream)</li><li class="ingredients-single-item">2 large eggs</li><li class="ingredients-single-item">2 tbsp fresh thyme leaves, plus extra for garnish</li><li class="ingredients-single-item">1 tbsp honey, plus extra for drizzling</li><li class="ingredients-single-item">Salt and freshly ground black pepper to taste</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm fluted tart tin with removable bottom</li><li class="equipment-single-item">Baking beans or dried rice for blind baking</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Food processor (optional)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 200°C. Wash the beetroot thoroughly and trim off any leaves, leaving about 2cm of stalk (this prevents the beetroot from "bleeding" too much color during roasting). Wrap each beetroot individually in foil and place on a baking tray. Roast for 45-60 minutes until tender when pierced with a knife. The cooking time will vary depending on size – smaller beets may be ready sooner. Once cooked, unwrap and allow to cool, then peel and slice into thin rounds (about 5mm thickness).</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>While the beets are roasting, make the pastry. In a large bowl (or food processor if using), combine the flour, salt, and thyme leaves. Add the cold butter cubes and rub in with your fingertips until the mixture resembles breadcrumbs. The cold butter is crucial here as it creates steam pockets during baking, resulting in a flaky texture. Whisk the egg with 2 tablespoons of ice water, then add to the flour mixture. Mix gently until the dough just comes together, adding the extra tablespoon of water if needed. The less you handle the dough, the more tender your pastry will be.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Form the dough into a disk, wrap in cling film, and refrigerate for at least 30 minutes. This resting period allows the gluten to relax and prevents shrinkage during baking. Reduce oven temperature to 180°C. On a lightly floured surface, roll the dough out to a circle about 3mm thick and large enough to line your tart tin. Carefully transfer the dough to the tin, pressing it into the corners and trimming any excess. Prick the base with a fork, line with baking parchment, and fill with baking beans or rice.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Blind bake the pastry case for 15 minutes, then remove the weights and parchment and bake for another 5-7 minutes until the base is just beginning to color. A proper blind bake ensures your pastry will be crisp rather than soggy once filled. Remove from the oven and allow to cool slightly while preparing the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a bowl, toss the sliced beetroot with olive oil, balsamic vinegar, and a pinch of salt. This adds depth of flavor to the naturally sweet beets. In another bowl, mix the goat cheese, crème fraîche, eggs, thyme, honey, salt, and pepper until smooth. The acidity in the goat cheese balances perfectly with the earthiness of the beets, while the honey adds just enough sweetness to tie everything together.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Spread the goat cheese mixture evenly over the base of the pastry case. Arrange the beetroot slices in an overlapping pattern on top – you can create a spiral design starting from the outside and working inward for a professional finish. The vibrant beetroot against the white filling creates a stunning visual effect.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake the tart for 25-30 minutes until the filling is set with just a slight wobble in the center and the edges are golden brown. The residual heat will continue cooking the filling as it cools. Allow to cool in the tin for 10 minutes before carefully removing to a wire rack. This prevents the base from becoming soggy.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Just before serving, drizzle with a little extra honey and scatter over some fresh thyme leaves. The honey adds a beautiful sheen and enhances the natural sweetness of the beets. Serve warm or at room temperature with a simple green salad for a delightful meal. This tart is equally wonderful for a light dinner, brunch, or as an impressive starter for a dinner party.</li></ol>