For more information about this pastry and step-by-step instructions, you can read my. Beat the whipping cream into soft peaks. Whisk the walnut oil, vinegar and honey with some seasoning. Heat in the microwave for 25-30 You can also eat this tart cold for lunch! Goat’s Cheese is such a great cheese to bake with because it get all caramelised and crunchy. Set aside. Optionally, also sprinkle the rosemary leaves. I'm Sylvie, a Belgian Expat living in Melbourne, Australia. Carefully remove the shortcrust pastry from the oven and fill with the Goats Cheese and Beetroot Mousse. Take the pastry out of the fridge and line it in the tart pan. I simply love a good savoury tart because it is such a versatile dish and you can basically use any of your favourite ingredients (or fridge leftovers) to make one. While the pastry is blind baking, prepare the rest of the toppings: peel the last Beetroot and cut it into small cubes, and slice the Red Onion into thin strips. Once all incorporated, gently fold in the whipping cream. Cover with the cubes of raw Beetroot, Red Onion Slices and Goats Cheese Crumbs. Chill the mixture for 1 hour or until it has firmed up. Prick the base of the pastry with a fork. A celebration of British ingredients, this whipped goat's cheese is accompanied by an English garden salad of coloured beetroot and British herbs. The delicious vegetarian tart is the perfect mix of flakey, crunchy, sweet and salty! Place them in the bowl of your food processor with the. I did not use baking beads to weight down the pastry here – we do want to bottom of the pastry to bake. With two layers of beets, the salty goats cheese and the addition of red onion, this tart makes a great dish to pack in your lunchbox for work, to serve as an entree, a side or even a light main! Step 3. This Beet Tart is best served warm, straight away. You can read more about how to make this savoury pastry here – including all my tips, detailed step by step instructions and troubleshooting. Place the dough over a large sheet of baking paper, and cover with a second sheet. Add the herbs, garlic and honey and mix in gently. https://thehappyfoodie.co.uk/recipes/winter-salad-with-a-goats-cheese-mousse Sweet Potato Buns for Burgers or Dinner Rolls. https://www.bbcgoodfood.com/recipes/roasted-beetroot-goats-cheese-salad I am a passionate Baker who loves to share her favourite recipes and baking tips. Take a photo and Tag us on Instagram! The tart is ready to go back in the oven to finish baking! Mix the gelatin with some gold water and allow to sponge. I did not use baking beads or weights here, because we want the bottom of the pastry to dry out. Chill for up to 24 hours. Cover with the cubes of raw Beetroot, Red Onion Slices and Goats Cheese Crumbs. There are two separate elements used to fill this Goats Cheese Tart with Beetroot and Red Onion. Beat with an electric whisk until blended and light. After resting, line your tart pan with the pastry, poke the bottom with a fork and leave it to rest again for 1 hour (or up to 24 hours). Read More…, As an Amazon Associate I earn from qualifying purchases.All Content and Photographs are Copyright Protected. Spoon into a piping bag or bowl and refrigerate until needed; For the beetroot & decoration: Beat with an electric whisk until blended and light. Toss the cooked beets, nuts and herbs with the walnut dressing and add to the plates or board/platter, then put some freshly toasted bread to one side and serve. Cut the cold butter into small cubes and add it them the flour. Join me on my Baking Journey! For the goat’s cheese mousse: Beat the goat’s cheese or curd until smooth. Drizzle with the Olive Oil and the Salt, then wrap the foil around them to fully cover them. Spoon onto a sheet of clingfilm and use the clingfilm to wrap it up and form into a neat, rolled log shape, about 25cm long. To serve, either arrange the raw beetroot slices overlapping on a big sharing board or platter, or divide between 4 starter plates, making a rough circle to one side on each plate. The best way to re-heat any pastry is in the oven – 10 to 15 minutes at 180’C/350’F. Sprinkle the Salt and Pepper and drizzle the Olive Oil over the toppings. For the Goat’s Cheese Mousse, place ingredients in a bowl and whisk until light and fluffy. Quick cookies, indulgent brownies, family tray bakes and more, Take a look inside our new Christmas issue, Count down to Christmas with craft beers, whiskies and gins, Whipped goat’s cheese with beetroot and herb salad, Best DIY restaurant meal kits and recipe boxes, Salt-baked beetroot, smoked aubergine, goat’s cheese and walnuts. https://www.bbcgoodfood.com/recipes/marinated-beetroot-grilled-goats-cheese Bake for about 30 minutes, or until soft. In a glass bowl, beat the cream cheese until light and fluffy. I simply peeled and cut the beetroot into small cubes, sliced the red onion and crumbed the goats cheese. Crumble the goat’s cheese into the cream cheese and beat vigorously. Chill for up to 24 hours. I make it in the food processor, so it is super quick and easy to make… and less messy! When the beetroots are baked, cut them into smaller cubes and place them in your food processor with the Goats Cheese. I find it helpful to place the tart pan over the rolled pastry to check if I have rolled it enough, and to estimate if the pastry will fit in the pan. You can re-heat the whole tart, or individual slices.Alternatively, you can re-heat individual slices in the microwave – but the pastry won’t stay as flakey when re-heated in the microwave. Made this recipe? Pulse until you get thin crumbs (1). Bring to a boil and cook for 12 minutes. Goats’ cheeses should always be white on the inside, with none of the yellowness common to cows’ milk cheeses. The vegetarian tart is the perfect mix of flakey, crunchy, sweet and salty! Sign in to manage your newsletter preferences. We use cookies to ensure that we give you the best experience on our website. > Peel the celery and mince it. Then place them in a saucepan, cover them with cold water and add the coarse salt. If you know you are making it ahead, you may want to under-bake it initially then finish the baking just before serving it to re-heat it.