Beetroot Tart With Salt And Vinegar Caramel Goats’ Curd
This delectable beetroot and goat's curd tart makes for a stunning and flavorful dish that is sure to impress your guests. Roasted beetroot slices arranged in a beautiful fish scale pattern on a crispy puff pastry base, topped with a rich red onion puree and a decadent caramel drizzle. The tangy herbed salad on the side adds a fresh and vibrant touch to this elegant dish. Enjoy the contrasting flavors and textures in every bite!
— Constant Cookbook
Ingredients
- 2 large beetroot
- 1 garlic
- 2 sprigs fresh thyme
- 150g/5oz caster sugar
- 300g/11oz shop-bought puff pastry
- 50g/2oz butter
- 1 red onion
- 50m/2fl oz port
- 25ml/1fl oz red wine vinegar
- 25ml/1fl oz sherry vinegar
- large pinch salt
- 50g/2oz pine nuts
- 150g/5oz fresh goats' curd
- 25ml/1fl oz sherry vinegar
- 110ml/4fl oz olive oil
- 1 bunch fresh tarragon
- 1 bunch fresh basil
- 1 bunch fresh coriander
Instructions
- Preheat the oven to 200C/400F/Gas 6.
- Place the beetroot onto a tray with the garlic, thyme and 50g/2oz of the sugar and roast in the oven for 1-1 ½ hours, or until tender. Once cooked allow the beetroot to cool before peeling.
- Cut into very thin slices on a mandolin, or use a very sharp knife.
- Roll the pastry out to a rectangle the thickness of pound coin and prick with a fork. Place onto a flat baking sheet and cover with a second tray to stop the pastry rising.
- Bake in the oven for 15-20 minutes or until the pastry is golden-brown.
- Heat the butter in a small saucepan and fry the onions for 3-4 minutes, or until just softened.
- Add the port and red wine vinegar and cook until reduced by half in volume. Blend the mixture in a food processor until smooth.
- Meanwhile, heat the remaining sugar in a small saucepan with two tablespoons of water. Once the sugar has dissolved, increase the temperature so that the mixture browns and caremalises. Once the mixture is dark brown in colour, remove the saucepan from the heat and add 20ml/¾fl oz water to stop the caramel from setting hard.
- Allow the caramel to cool slightly, then add the salt and sherry vinegar.
- Spread the red onion purée over the cooked pastry, then lay the beetroot on top in a fish scale pattern.
- Drizzle with the caramel and place in the oven for 2-3 minutes, or until hot.
- Meanwhile for the salad, whisk the sherry vinegar and olive oil until well combined and coat the herbs with the dressing.
- Remove the pastry from the oven, trim the ends and cut into triangle shapes.
- To serve, place a scoop of goatsâ curd on top of the tart. .Sprinkle over the pine nuts and drizzle generously with the caramel. Serve alongside the herb salad.
Cook Time
2H
Prep Time
PT30M
Yield
Serves 4
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