Sunday, October 2, 2016

Goat's Cheese and Red Beet Tart

Hungry Sunday... you ever get that? You just don't stop eating all day? That's definitely my issue today so I decided to keep busy by cooking so I wouldn't eat too much but still get to eat something ;)
Anyway, I have this soft spot for puff pastry tarts because it is just so easy and you can experiment with lots of different flavours. I think goat's cheese and red beetroot goes so well together so I decided to give it a go...

What do you need?

- a handful of cubed, pre-cooked red beets
- 1 puff pastry
- spreadable goat's cheese (like Chavroux)
- Herta lardons
- 1 red onion, halved and then sliced
- 1 clove of garlic, thinly sliced
- some olive oil
- 1 small spring onion, chopped
- a few springs of rosemary
- some balsamic syrup

What do you need to do?

Pre-heat your oven according to the puff pastry packaging.
Heat some olive oil in a pan and once hot, reduce the heat to medium-low and add the onions. I also added a couple of bay leaves for extra flavour and some sea salt. after about 3-4 minutes of caramelising, add the garlic for a further 2 minutes.

Roll out the pastry and place it on a flat surface that you can place in the oven.
Carefully cover the pastry with a thick layer of goat's cheese, leaving a couple of cm from the edge. That way the pastry will puff up around the side and create a "crust". Push the red beet cubes into the cheese instead of just placing them on top, that was you will get pretty pink smudges in your cheese.
Top with the onions and whole rosemary springs, discard the bay leaves if you used them. Place in the oven for 30 - 40 minutes (or according to the package of the puff pastry.

Grab your Herta lardons and cook them in the pan you cooked the onions in while your tart is in the oven. Cook them until preferred level of lardon crispiness.

When the tart is ready to come out of the oven, finish it off by topping with the lardons, spring onion and balsamic syrup.

Yumz ;)

{CONTEST BELGIUM ONLY } I can give away 50 reductions for Herta lardons. The first 50 replies to the following question on my Facebook page under the post for this recipe wil receive the code: What type of pastry did I use in my recipe? 
Good luck ;)

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