Whole-Beetroot and Goat Cheese Tart Recipe

Ingredients

• One 500 g bunch beetroot with leaves
• 1 tablespoon olive oil
• 220 g plain flour
• 30 g sesame seeds
• 1/2 teaspoon fine salt
• 110 g cold unsalted butter, cubed
• 1 large egg yolk
• 2 to 3 tablespoons ice water
• 1 small garlic clove, finely grated
• 3 large eggs
• 180 ml thickened cream
• 120 g soft goat cheese
• 1 teaspoon thyme leaves
• 1 teaspoon balsamic vinegar
• Salt and black pepper

Method

1. 1

   Cut the leaves and stems from the beetroot. Scrub the roots, wrap them together in foil, and roast at 200 C, or 180 C fan, for 45 to 60 minutes until tender. Cool, peel, and cut into wedges.

2. 2

   Mix the flour, sesame seeds, and salt. Rub in the butter, then add the yolk and enough ice water to form a dough. Flatten, wrap, and chill for 30 minutes.

3. 3

   Wash the beet leaves and stems thoroughly. Finely slice the stems and roughly chop the leaves. Cook the stems in the olive oil for 4 minutes, add the leaves and garlic, and cook until dry. Cool.

4. 4

   Roll the pastry and line a 23 cm loose-bottom tart tin. Chill for 15 minutes. Line with baking paper and weights, bake at 190 C, or 170 C fan, for 15 minutes, then remove the weights and bake for 8 minutes more.

5. 5

   Whisk the eggs, cream, 80 g goat cheese, thyme, balsamic vinegar, 1/2 teaspoon salt, and black pepper. Spread the cooked beet greens over the shell, arrange the beetroot wedges on top, and pour in the custard.

6. 6

   Dot with the remaining goat cheese and bake for 25 to 30 minutes until the filling is just set. Rest for 15 minutes before removing from the tin and slicing.