Goat’s cheese, beetroot and hazelnut tarts

Name: Goat’s cheese, beetroot and hazelnut tarts
Prep time: 45 min
Cook time: 17 min
Total time: 1 h 2 min
Yield: Serves 4
Ingredients: For the pastry; 200g plain flour, plus extra to dust; Large pinch cayenne pepper; 100g butter, cut into cubes; 1 free-range egg yolk, beaten; 4½ tbsp cold water; For the beetroot topping; 2 large raw beetroot, peeled and finely sliced; Finely grated zest and juice 1 lemon; 3 tbsp extra-virgin olive oil; Handful fresh dill, finely chopped; 2 banana shallots, finely chopped; 1 tbsp each coriander seeds and cumin seeds, toasted for 2 minutes in a dry pan, then roughly crushed in a pestle and mortar; 1 tsp caster sugar; 1 tsp sea salt flakes; 50g blanched hazelnuts, toasted for 3 minutes in a dry pan, roughly chopped; For the filling; 250g soft goat’s cheese; 50g parmesan, grated (or vegetarian alternative; 2 tbsp greek yogurt; Finely grated zest 1 lemon; You’ll also need…; 4 x 8cm loose-bottomed fluted tart tins

Medium
June 2019

Medium
June 2019

Serves 4
Hands-on time 45 min, oven time 17 min, plus 30 min chilling

Feeding vegetarians at your next dinner party? These individual beetroot and goat’s cheese tarts are sure to impress and delight. The beetroot is marinated in lemon juice and sugar for extra tang, then scattered with crunchy toasted hazelnuts.

In need of more starter inspiration? Try our marinated beetroot carpaccio for something a little lighter.

Vegetarian recipes

Nutrition: per serving

Calories: 867kcals
Fat: 61.1g (29.6g saturated)
Protein: 28.4g
Carbohydrates: 47.5g (8.6g sugars)
Fibre: 7g
Salt: 3g

Nutrition: per serving

Calories: 867kcals
Fat: 61.1g (29.6g saturated)
Protein: 28.4g
Carbohydrates: 47.5g (8.6g sugars)
Fibre: 7g
Salt: 3g

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Ingredients

For the pastry

200g plain flour, plus extra to dust
Large pinch cayenne pepper
100g butter, cut into cubes
1 free-range egg yolk, beaten
4½ tbsp cold water

For the beetroot topping

2 large raw beetroot, peeled and finely sliced
Finely grated zest and juice 1 lemon
3 tbsp extra-virgin olive oil
Handful fresh dill, finely chopped
2 banana shallots, finely chopped
1 tbsp each coriander seeds and cumin seeds, toasted for 2 minutes in a dry pan, then roughly crushed in a pestle and mortar
1 tsp caster sugar
1 tsp sea salt flakes
50g blanched hazelnuts, toasted for 3 minutes in a dry pan, roughly chopped

For the filling

250g soft goat’s cheese
50g parmesan, grated (or vegetarian alternative
2 tbsp greek yogurt
Finely grated zest 1 lemon

You’ll also need…

4 x 8cm loose-bottomed fluted tart tins

Method

Make the pastry by whizzing the flour, cayenne, butter and a pinch of salt and pepper in a food processor until the mixture looks like breadcrumbs. (If you don’t have a processor, mix in a bowl, rubbing in the butter with your fingers.) Add the egg yolk and gradually pulse/mix in the cold water until the dough starts to come together (you may not need all the water). Tip onto cling film, bring together into a disc, then wrap and chill for 30 minutes.
To make the beetroot topping, put the sliced beetroot in a glass or ceramic dish with the lemon juice, extra-virgin olive oil, dill, shallots, crushed spices, sugar and salt, then toss to coat. Cover and marinate in the fridge for at least 30 minutes.
Heat the oven to 200°C/180°C fan/gas 6. Divide the chilled pastry into 4 equal pieces and roll out on a lightly floured work surface to rough 12cm discs about 0.5cm thick. Line each tart case with a pastry disc, pressing into the flutes. Trim the edges and prick the bases all over with a fork, then chill for 10-15 minutes.
Line the pastry cases with baking paper, then fill with baking beans or uncooked rice. Bake for 15 minutes, then remove the beans/paper and bake for 2 minutes until the pastry feels sandy and dry.
Beat the filling ingredients in a mixing bowl until smooth, then chill until needed.
Fill the tart cases just before serving, then top with the beetroot. Drizzle each with marinating liquid and scatter over the lemon zest and toasted hazelnuts.