Beetroot, goat's cheese and hazelnut tart recipe
- 500 g (17.6oz) Puff pastry
- 3 Large red onions, very finely sliced
- 4 tbsp Olive oil
- 1 1 sprig of rosermary, leaves chopped
- 1 pinch Salt and pepper
- 350 g (12.3oz) Cooked beetroot, cut into quaters
- 250 g (8.8oz) Goat's cheese, broken into chunks
- 2 tbsp Hazelnuts, very roughly chopped
- 1 Virgin olive oil for drizzling
- Preheat the oven to 190oC.
- Roll out the pastry, either into a square or round (or an irregular free-form shape is fine).
- It shouldn't be any thicker than a 10 pence piece.
- Put the pastry onto a floured baking sheet and prick it all over with a fork.
- Then put into the oven for 20 minutes.
- Remove from the oven and, if the centre has risen, gently flatten it.
- Turn the heat up to 200oC.
- Meanwhile 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.
- Turn the heat down very low and let the onions sweat for about 20 minutes.
- You need to check every so often to make sure they're not catching and burning at the bottom.
- You may need to add a splash more water.
- The onions should be completely soft.
- Stir in the rosemary.
- If the mixture is very moist - almost wet - turn the heat up to drive off the excess.
- You don't want too wet a mix to go on top of the tart.
- Top the pastry with the onions, leaving a rim of about 4 cm round the edge, then add the beetroot wedges, then the crumbled cheese.
- Season 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 toasted).
- The cheese should be golden in patches and the pastry should be cooked but not too dark in colour.
- Serve 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.
red onions, olive oil, rosermary, salt, beetroot, s cheese, hazelnuts, olive oil
Taken from www.lovefood.com/guide/recipes/13898/diana-henrys-beetroot-goats-cheese-and-hazelnut-tart (may not work)