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:

Quickview
1131k Calories
26g Protein
64g Total Fat
114g Carbs
16% Health Score
Limit These
Calories
1131k
57%

Fat
64g
98%

  Saturated Fat
23g
145%

Carbohydrates
114g
38%

  Sugar
54g
60%

Cholesterol
75mg
25%

Sodium
668mg
29%

Get Enough Of These
Protein
26g
52%

Manganese
1mg
57%

Folate
206µg
52%

Selenium
35µg
51%

Vitamin B2
0.76mg
45%

Copper
0.81mg
40%

Vitamin B1
0.59mg
39%

Iron
6mg
35%

Phosphorus
339mg
34%

Vitamin B3
5mg
29%

Fiber
6g
27%

Vitamin K
23µg
22%

Vitamin A
997IU
20%

Vitamin B6
0.34mg
17%

Magnesium
63mg
16%

Calcium
157mg
16%

Potassium
522mg
15%

Vitamin C
11mg
14%

Zinc
1mg
13%

Vitamin B5
0.88mg
9%

Vitamin E
1mg
7%

Vitamin B12
0.24µg
4%

Vitamin D
0.52µg
3%

covered percent of daily need
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