Diana Henrys Beetroot, Goats
Cheese and Hazelnut Tart
recipe for Diana Henrys Beetroot, Goats
Cheese and Hazelnut Tart has been reproduced courtesy
Beetroot is enjoying something of a revival as people
discover theres more to this great British vegetable
than they thought. You can now buy beetroot in so many
different ways raw, cooked, marinated, lightly
pickled - theres so much more to beetroot than
the jar of pickled beetroot many of us will remember
from our childhood.
To find out more about beetroot, its history, health
benefits and lots of exciting ways to cook with it <click
here> or visit www.lovebeetroot.co.uk
Diana says: Beetroot and goats cheese
are a wonderful pairing the sweetness of the
beetroot is great against the tanginess of the cheese.
Walnuts can be used instead of hazelnuts, and a salad
dressed with a nut oil vinaigrette is perfect on the
for Beetroot, Goats Cheese and Hazelnut
500g puff pastry
3 large red onions, very finely sliced
4 tbsp olive oil
leaves from 1 sprig of rosemary, chopped
salt and pepper
350g cooked beetroot, cut into quarters
250g goats cheese, broken into chunks
2 tbsp hazelnuts, very roughly chopped
a little extra virgin olive oil for drizzling
to make Beetroot, Goats Cheese and Hazelnut
the oven to 190°C.
out the pastry, either into a square or round (or
an irregular free-form shape is fine). It shouldnt
be any thicker than a 10 pence piece.
Put the pastry onto a floured baking sheet and prick
it all over with a fork.
put into the oven for 20 minutes.
Remove from the oven and, if the centre has risen,
gently flatten it.
the heat up to 200°C.
make the topping. Heat the oil in a saucepan and add
the onions. Make sure they get coated with all the
fat, add 2 tbsp water, season and cover the pan.
the heat down very low and let the onions sweat for
about 20 minutes. You need to check every so often
to make sure theyre not catching and burning
at the bottom. You may need to add a splash more water.
The onions should be completely soft.
in the rosemary. If the mixture is very moist
almost wet turn the heat up to drive off the
excess. You dont want too wet a mix to go on
top of the tart.
the pastry with the onions, leaving a rim of about
4 cm round the edge, then add the beetroot wedges,
then the crumbled cheese.
with salt and freshly ground pepper and drizzle with
extra virgin olive oil.
Put this back into the oven and cook for 10 - 15 minutes,
scattering the hazelnuts over the top 3 minutes before
the end of cooking time (they just need to get
cheese should be golden in patches and the pastry
should be cooked but not too dark in colour.
immediately. If you like you can add sprigs of watercress
or leaves of rocket once the tart is cooked
just strew them over the top and serve.
with permission of www.lovebeetroot.co.uk