For anyone who's grown beetroot before, we all have that moment at the end of summer when there are beets left in the ground, we've run out of inspiration and we don't quite know what to do with them. Here is one of my favourite beetroot recipes, based on a tart I loved eating as a child.
Serves 4-6
Ingredients
For the pastry:
150g plain wholemeal flour
100g plain white flour
125g butter - cold and cubed.
2-4 tbsp cold water
If you don't have time, you can buy ready to cook pastry instead.
For the filling:
500g raw beetroot
500g raw sweet potato
2 red onions
1 tbsp balsamic vinegar
150g goats cheese
Few sprigs fresh thyme - or dried is fine.
Method
Start with the pastry;
If using a food processor (recommended) - add the flours and the butter and blend briefly to a breadcrumb consistency. If using a bowl, rub the butter into the flour using the tips of your fingers. Avoid getting the butter too warm.
Add a pinch of salt and mix in.
Add the water, 1 tbsp at a time, gradually bringing together into a dough. You'll want to use your hands after a few tablespoons to press the dough together, and avoid adding too much water. You want to add just enough so that the pastry binds together but isn't sticky.
Usually recipes would say to wrap in clingfilm, but it's best to avoid single use plastic. Instead I use a re-usable sandwich plastic bag to wrap the dough up. Place in the fridge until after you've prepped the filling, or at least 30 mins.
Pre-heat the oven to 220 degrees Celsius.
Prepare the beetroot by trimming the roots and leaves off the beetroot and peeling. Slice into discs about the thickness of a pound coin. Place on a baking tray, add a drizzle of oil, and then spread the pieces out with as much of the beetroot flat to the tray as you can.
Prepare the sweet potato in a similar fashion, other than you don't need to peel it.
Roast both the beets and sweet potatoes in the oven for about 20 minutes until cooked through. You may want to flip the pieces over half way.
Meanwhile, peel and slice the onions. Sauté with some olive oil in a pan on low heat, until soft and sticky. Add the balsamic vinegar and season with salt, pepper and a pinch of thyme.
Keeping an eye on the veg, you can start to roll out your pastry. Take the dough out of the fridge and select a tart tin. Loose bottom is easiest. It needs to be about 20-30cm in diameter. Lightly dust a surface with flour, then gently roll the pastry to a large disc, bigger than the base of your tin. Gently lift the pastry into the tin, then shape the pastry into the corners and up the sides. Don't trim the case at this point, leave it looking messy and overhanging.
To avoid a soggy bottom, blind bake the pastry before filling. Use a fork to gently prick the base of the tart. Cover the base in a circle of greaseproof paper, then place a weight on top. This can be the base of another small cake tin, or ceramic baking beans if you have them. Bake in the oven for 15 minutes. Take the weight and greaseproof paper off, then bake for another 5 minutes.
Now you are ready to assemble. Take the pre-baked pastry case, and spread the onion mix all over the base, Then use the discs of beetroot and sweet potato to layer up the tart, in a pattern of your choosing. You could do alternate like my photo, or just random.
Decorate the top with the goats cheese. Depending on the type you have, you may need to slice or tear it first. Tuck it in with the top layer of vegetables so that all of the colours can be seen. Decorate with a final sprinkle of time.
Bake again for 20 minutes to heat it all through and melt the cheese. Once cooked, use a sharp knife to trim off the excess pastry around the rim. Serve hot or cold.
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