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Tom Oldroyd’s beetroot tarts with soft cheese and toasted hazelnuts
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Makes: 4
500g beetroot, topped and tailed
50ml red wine vinegar, plus 2 tbsp
2 tbsp olive oil
handful thyme leaves
plain flour, for dusting
2 x 320g sheets Jus-Rol puff pastry
1 egg, beaten
100g soft goats’ cheese
100g crème fraîche
handful whole roast hazelnuts, chopped
handful small basil leaves
1. Preheat the oven to 200°C, gas mark 6. Put the beetroot in a large pan and cover with cold water; add the 50ml vinegar and a large pinch of salt. Bring to the boil, then gently simmer until tender to the point of a knife – about 40 minutes. Drain and remove the skin with a peeler or clean, wet tea towel. Slice into 0.2cm-thick rounds (using a mandoline if possible) and season with salt. Drizzle over the oil and 2 tbsp vinegar and scatter with the thyme, then set aside.
2. Unroll the pastry on a lightly floured surface. Using a 16cm pastry cutter or plate, cut out 4 rounds. Score another circle on each, about 0.3cm in from the edge. Put on 2 parchment-lined baking trays, prick the centres with a fork and bake for 5 minutes. Push the middles down if risen, then brush with the beaten egg, avoiding the borders; bake for 5 minutes more. Reduce the oven temperature to 180°C, gas mark 4. Mash together the goats’ cheese and crème fraîche; spread a little in the centre of each tart. Arrange the beetroot on top, in a circular pattern. Brush the edges of the tarts with beaten egg; bake for 15-20 minutes, until golden.
3. Put a spoonful of the goats’ cheese mixture on top of each tart, and scatter over the hazelnuts and basil.
This recipe first appeared in Waitrose Food, September 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
Energy |
Per tart 2954kJ 711kcals |
---|---|
Fat | 52g |
Saturated Fat | 25g |
Carbohydrate | 41g |
Sugars | 11g |
Protein | 16g |
Salt | 1.5g |
Fibre | 6g |
This recipe was first published in August 2018.
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