Goat’s Cheese & Beetroot Tart | sheerluxe.com

Goat’s Cheese & Beetroot Tart

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Total Time: 2 Hours

Serves 6–8

This vegetarian tart combines the perfect marriage of goat’s cheese, beetroot, fresh thyme and toasted pine nuts – ideal for a midweek meal, a weekend lunch with friends or simply enjoyed cold with a crisp green salad. And as a bonus, the irresistible pine-nut crust is a simple way to add extra nutty crunch – and requires no kneading.
 
INGREDIENTS:

For the base:

  • 175g of pine nuts, finely ground
  • 100g of buckwheat or almond flour
  • 50g of rolled oats
  • ½ tsp of sea salt
  • 1 egg yolk
  • 50g of butter, melted
  • 1 tbsp of runny honey

For the filling:

  • 1 tbsp of hemp seed oil
  • 1 garlic clove, finely chopped
  • ½ red onion, sliced
  • A handful of young spinach leaves
  • 75g of garden peas, cooked
  • 1 small raw or cooked beetroot, thinly sliced
  • 2 tbsp of toasted pine nuts
  • 2 large eggs plus 2 large yolks
  • 150ml of double cream (or single)
  • 75ml of crème fraîche
  • 50g soft goat's cheese/curd
  • A handful of fresh thyme leaves, plus extra to serve
  • 1 tsp of runny honey
  • Salt and pepper

 
METHOD:

1. Mix together all the ingredients for the base in a bowl. Line a 23cm-diameter, 3cm-deep loose-bottomed tart tin. Starting from the centre, press the mixture evenly into the base and sides of the tin. Use a fork to prick the base to allow steam to escape, then chill for 30 minutes. Meanwhile, preheat the oven to 180°C and place a metal baking sheet inside the oven to heat up.
 
2. Place the tart base on top of the baking sheet and bake for ten minutes, or until lightly golden and firm to the touch. Set aside to cool.
 
3. For the filling, heat the oil in a large pan and gently cook the garlic with the onion until soft but not coloured. Spoon into the tart case, then add the spinach leaves, peas, beetroot and one tablespoon of the pine nuts. Mix the eggs, cream and crème fraîche together in a jug. Slowly pour the mixture on top of the vegetables, then evenly divide the goat’s cheese on top and scatter over the thyme. Season with salt and pepper. Return the tart to the baking sheet and cook for 35 minutes, or until the filling is just set in the middle.

4. Leave to cool for 15 minutes, then remove the sides of the tin. Before serving, top the tart with the extra thyme leaves and pine nuts, and drizzle over the honey.

Recipe courtesy of The Goodness of Nuts and Seeds by Natalie Seldon, photography by Faith Mason (Kyle Books, £6.49)