Beet, Goat Cheese & Hazelnut Tart
Preparation Time: 20 mins
Cooking Time: 35 mins
What you'll need:
- 500g puff pastry
- 3 large red onions, very finely sliced
- 4 tbsp olive oil (and extra for drizzling)
- leaves from 1 sprig of rosemary, chopped
- salt and pepper
- 350g cooked beets, cut into quarters
- 250g goat cheese, crumbled into chunks
- 2 tbsp hazelnuts, very roughly chopped
What to do:
- Preheat the oven to 374°F.
- Roll out the pastry, either into a square or round (or an irregular free-form shape is fine). It shouldn’t be any thicker than a quarter.
- Put the pastry onto a floured baking sheet and prick it all over with a fork. Then put into the oven for 20 minutes. Remove from the oven and, if the center has risen, gently flatten it. Turn the heat up to 400°F.
- Meanwhile make the topping. Heat the oil in a saucepan and add the onions. Make sure they get coated with all the oil — add 2 tbsp water, season and cover the pan. Turn the heat down very low and let the onion sweat for about 20 minutes. You need to check every so often to make sure they’re not catching and burning at the bottom. You may need to add a splash more water. The onions should be completely soft.
- Stir in the rosemary. If the mixture is very moist (almost wet) turn the heat up to drive off the excess. You don’t want too wet a mix to go on top of the tart.
- Top the pastry with the onions, leaving a rim of about 4cm round the edge, then add the beet wedges, then the crumbled cheese. Season with salt and freshly ground pepper and drizzle with extra virgin olive oil.
- Put this back into the oven and cooked for 10-15 minutes, scattering the hazelnuts over the top 3 minutes before the end of cooking time (just so they get toasted). The cheese should be golden in patches and the pastry should be cooked but not too dark in color.
- Serve immediately and enjoy! If you’d like you can add sprigs of watercress or arugala once the tart is cooked — just strew them over the top and serve.