Description
This Beetroot & Goat's Cheese Tart is a delightful savory pastry featuring a crisp shortcrust base filled with a creamy goat's cheese and roasted beetroot mousse. Topped with fresh beetroot cubes, red onions, goat's cheese crumbs, and fragrant rosemary, this tart offers a perfect balance of earthy sweetness and tangy creaminess, ideal for a sophisticated appetizer or light meal.
Ingredients
Savory Shortcrust Pastry
- 150 gr (1 cup) Plain / All-Purpose Flour
- 80 gr (1/3 cup) Unsalted Butter, cold
- 1 pinch Salt
- 60 ml (1/4 cup) Cold Water
Beetroot & Goat's Cheese Mousse Filling
- 2 Large Beetroots
- 1 tbsp Olive Oil
- 50 gr (2 oz) Goat's Cheese
Toppings
- 1 Large Beetroot, peeled and cubed
- 1/2 Red Onion, sliced
- 80 gr (3 oz) Goat's Cheese Crumbs
- 1 tbsp Olive Oil
- Salt & Pepper (to taste)
- Fresh Rosemary (to taste)
Instructions
- Prepare the Savory Shortcrust Pastry: Place the flour and a pinch of salt in a food processor. Cut the cold butter into small cubes, add to the flour, and pulse until the mixture forms thin crumbs.
- Form the Pastry Dough: Gradually add cold water to the mixture, pulsing and blending well between additions until the dough just comes together.
- Roll and Chill the Pastry: Transfer the dough onto a large sheet of baking paper, cover with another sheet, and roll into a large circle. Place it in the fridge to rest for at least 1 hour, or up to 24 hours.
- Preheat and Prepare for Roasting Beetroots: Preheat oven to 180°C/350°F. Peel the two large beetroots, slice them in half, drizzle with olive oil and salt, then wrap them tightly in aluminium foil.
- Roast the Beetroots: Place the foil packets in the oven and roast for 30 minutes until tender.
- Make the Beetroot & Goat's Cheese Mousse: Once roasted, cut the beetroots into smaller cubes and place them in the food processor with 50 gr goat's cheese. Blend until smooth and well combined; set aside.
- Prepare the Tart Shell: Remove the pastry dough from the fridge, line it into a tart pan, and prick the base with a fork. Chill again for at least 1 hour or up to 24 hours.
- Blind Bake the Pastry Shell: Preheat oven to 180°C/350°F. Place the tart pan with pastry into the freezer while oven heats. Bake the pastry blind for 10 to 15 minutes until the base is dry to the touch.
- Prepare the Toppings: While blind baking, peel and cube the remaining large beetroot and slice the red onion into thin strips.
- Assemble the Tart: Remove the tart shell from oven. Spread the goat’s cheese and beetroot mousse evenly inside.
- Add Toppings: Arrange the raw beetroot cubes, red onion slices, and goat's cheese crumbs on top. Season with salt, pepper, drizzle with olive oil, and sprinkle fresh rosemary leaves as desired.
- Bake the Tart: Return the tart to the oven and bake for 30 to 40 minutes until toppings are cooked and edges are golden.
- Serve: Remove from the oven and serve warm for the best flavor and texture.
Notes
- Chilling the pastry before rolling and after lining the pan helps achieve a crisp and tender crust.
- Blind baking the crust prevents it from becoming soggy when filled with the mousse.
- Roasting beetroots in foil keeps them moist and intensifies their natural sweetness.
- Ensure the mousse is smooth by blending the roasted beetroot and goat's cheese thoroughly.
- Fresh rosemary complements the earthy flavors but can be omitted based on preference.
- This tart is best served warm but can be enjoyed at room temperature.
