Beetroot & Goats Cheese Tart
Beetroot & Goats Cheese Tart could be just the lacto ovo vegetarian recipe you've been looking for. This main course has 1132 calories, 26g of protein, and 64g of fat per serving. This recipe serves 4 and costs $5.14 per serving. It is brought to you by Delicious Everyday. If you have beetroots, star anise, puff pastry, and a few other ingredients on hand, you can make it. 26 people found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes approximately 3 hours and 30 minutes. With a spoonacular score of 62%, this dish is pretty good. Beetroot and Goats Cheese Tarts, Beetroot, Goats Cheese, Pine Nut And Rocket Salad, and Falafel, Beetroot and Goats Cheese Wraps - National Vegetarian Week are very similar to this recipe.
Servings: 4
Preparation duration: 120 minutes
Cooking duration: 90 minutes
Ingredients:
2 medium beetroots
1 egg, lightly beaten
300g of goats cheese
2 green apples, coarsely grated
¼ tsp of ground cloves
¼ tsp of freshly grated nutmeg
2 sheets of frozen puff pastry, thawed
200ml of red wine vinegar
2 star anise
150g of caster sugar
1 Tbs of freshly picked thyme leaves
Equipment:
aluminum foil
oven
sauce pan
knife
Cooking instruction summary:
Preheat the oven to 180 Celsius (350 Fahrenheit) and wrap the beetroot in foil and place in a roasting try. Roast for 1 hour, or until tender. Set aside to cool before coarsely grating.Combine the grated beetroot and apple in a saucepan along with the nutmeg, cloves and star anise. Add the red wine vinegar and caster sugar and place over a high heat. Bring to a simmer and then reduce to medium, cover and cook for 1 hour, or until thickened and reduced. Remove the lid and cook for a further 8 to 10 minutes until the liquid has evaporated. Set aside to cool completely.Preheat the oven to 180 Celsius (350 Fahrenheit) and prepare the pastry. Cut the sheets of pastry in half and one sheet spread the beetroot marmalade over the middle of each half, leaving a 2cm border. Top with crumbled goats cheese and the thyme leaves.Using a sharp knife, cut slits in each half of the pastry, starting about 4 cm in from the edge, spacing each cut 1cm apart. Carefully place each half on top of the base and press to seal around the filling. Trim the edges and then brush lightly with beaten egg.Bake for 25 to 30 minutes, or until golden and puffed.
Step by step:
1. Preheat the oven to 180 Celsius (350 Fahrenheit) and wrap the beetroot in foil and place in a roasting try. Roast for 1 hour, or until tender. Set aside to cool before coarsely grating.
2. Combine the grated beetroot and apple in a saucepan along with the nutmeg, cloves and star anise.
3. Add the red wine vinegar and caster sugar and place over a high heat. Bring to a simmer and then reduce to medium, cover and cook for 1 hour, or until thickened and reduced.
4. Remove the lid and cook for a further 8 to 10 minutes until the liquid has evaporated. Set aside to cool completely.Preheat the oven to 180 Celsius (350 Fahrenheit) and prepare the pastry.
5. Cut the sheets of pastry in half and one sheet spread the beetroot marmalade over the middle of each half, leaving a 2cm border. Top with crumbled goats cheese and the thyme leaves.Using a sharp knife, cut slits in each half of the pastry, starting about 4 cm in from the edge, spacing each cut 1cm apart. Carefully place each half on top of the base and press to seal around the filling. Trim the edges and then brush lightly with beaten egg.
6. Bake for 25 to 30 minutes, or until golden and puffed.
Nutrition Information:
covered percent of daily need
