B E E T A N D G O A T ′ S C H E E S E
F I L O T A R T
Wednesday Winter Warmers
The deep pigment of beetroot has always felt sumptuous and warming. Colour aside, its sweet, earthy flavour paired with the creaminess of goat’s cheese and crunch of hazelnuts offers variety and texture to a palette rich in appeal. Balanced with honey and thyme, this savoury tart is sure to delight.
See below for recipe….
P R E P T I M E : 25 C O O K I N G T I M E : 50 S E R V E S : 4
|I N G R E D I E N T S||M E T H O D|
400 grams beetroot bulbs,
2 tbs honey
8 sprigs thyme
2 tbs olive oil
2 red onions, finely sliced
3 tbs balsamic vinegar
8 sheets filo pastry
40 grams butter, melted
80 grams goat’s cheese, crumbled
30 grams chopped hazelnuts
Step 1: Preheat oven to 180°c.
Step 2: Thinly slice beetroot using a mandoline. Arrange in a baking dish lined
with baking paper. Drizzle with honey, sprinkle with thyme leaves and season.
Cover with foil and bake for 20 minutes or until just tender.
Step 3: Meanwhile, heat oil in a frying pan over low heat. Cook onions and
vinegar for 20 minutes, stirring occasionally.
Step 4: Brush each filo sheet with butter and layer on top of each other. Lay into
a 20 x 30cm pan, folding in ends. Prick base with a fork. Bake for 10 minutes.
Step 5: Spread onion mixture over pastry. Top with beetroot slices and crumble
over cheese. Finish with hazelnuts. Bake for 20 minutes or until golden. Cut into pieces and serve.
tip: Drizzle the tart with the lovely cooking juices from the beetroot.
*Recipe thanks to Woolworths