Roasted Beetroot, Balsamic Onion & Goat’s Cheese Tart
- Prep Time: 15
- Cook Time: 60
- Total Time: 1 hour 15 minutes
- Yield: 4-6
- Category: Baking; Cheese & Dairy; Dish Type; Light meals; Lunch; Main Ingredient; Mains; Meals and Courses; Special Diets; Sweet Pies, Pastries & Tarts; Sweet Pies, Pastries and Tarts; Vegetables; Vegetarian
Description
Roasted beetroot has so much goodness it even tastes of the earth. Partnered with sweet balsamic onions & goats cheese & it’s a tart that you’ll make over and over…
Ingredients
4 sheets phyllo pastry, cut in half (making 8 pieces)
1 bunch beetroot, boiled with skins on until tender
salt and milled black pepper
fresh thyme, chopped
olive oil
2 red onions, sliced
½ cup (125 ml) balsamic vinegar
10 tsp (50 ml) brown sugar
100 g goat’s cheese (chevin)
½ cup (125 ml) cream
½ cup (125 ml) milk
2 eggs
Instructions
Preheat the oven to 220 °C. Grease a round 24 cm baking tray.
Line the baking tray with the phyllo, greasing in between each layer and making the edges look ruffled.
Peel the cooked beetroot (optional), cut into quarters and place onto a baking tray. Sprinkle with the seasoning and thyme, and drizzle with olive oil. Roast for 15 minutes, remove from the oven and keep to one side. Reduce the oven temperature to 180 °C.
Sauté the onions in heated olive oil until soft and glossy. Add the balsamic vinegar and brown sugar and simmer until reduced and syrupy. Mix the beetroot with the onions and place on top of the pastry, together with the goat’s cheese. Season to taste.
Whisk the cream, milk, eggs and seasoning together and pour over. Bake for 20–25 minutes, until the custard is set and the pastry is golden and crispy.
Tips:
If you are strapped for time, you can buy cooked beetroot in sweet vinaigrette at good supermarkets or delis and just roast them a bit.
You can replace the cream with milk.
