If I were given a kitchen report card, I would fail pastry for sure.
“Does not play well with pastry”, the red ink might say.
So I’m telling you straight up- this was ready-made frozen pastry. Hence the name! Simple tart. It would not be simple if home made puff pastry were to get involved. Not for me, anyway.
This tart was born out of a Saturday lunch when I needed to use up some delicious golden beets that came in my vegetable box. It feels a little “duh” to pair the beets with goats cheese, because this is a combination that comes up again and again, and maybe it feels boring now. But since my last adventure with beets ended in this delicious madness, I decided to be a little bit more classic this time around.
This is a very simple, very straightforward recipe, but it is anything but boring. The textures are what make it. Flaky puff pastry, dense and earthy beets, creamy, cool sauce – which starts to warm up and melt into the tart the longer it sits. A fresh sprinkling of chives or green onions. All of these textures and flavors are just beautiful together.
Golden beetroot is a lovely thing to cook with. You get the a similar earthiness as red beetroot, but without all the staining and mess! It is a little sweeter tasting. Probably a great “entry level” beet for kids or anyone who is skeptical about this vegetable in general.
This tart takes over an hour to make, but the bulk of that is free time while things are in the oven. The beets are going to be sliced and roasted in a little brown sugar and cider vinegar, and cooked for a while before being added to the top of the pastry. They just take a while to cook, unfortunately.
Instead of just adding slices or chunks of goat cheese, which can result in something a little dry, I blended it into a sauce with yogurt and lemon juice. It has a strong, tangy goat cheese-y taste, but it’s lovely and moist and cooling too. This recipe will yield a bit more sauce than pictured. You can either go crazy with it, and give yourself extra scoops (like I did!) or you can save some for a salad dressing or to top vegetables in another dish.
- 5 golden beetroots
- Olive oil
- 1 tsp of brown sugar
- 2 tsps of cider vinegar
- 1 package of pre-rolled puff pastry
- Handful of chopped chives or spring onions, for garnish
- 1.8oz (50g) of goats cheese
- 1 small clove of garlic, crushed
- Juice of ½ a lemon
- ⅓ cup (78ml) of greek yogurt
- First, you will cook the beets. Heat oven to 200C and peel and slice the beets into thin rounds. Place them in an oiled baking dish and then cover with the cider vinegar and sugar, using a spatula to mix the beets around and coat them. Cook for 30 minutes.
- Meanwhile, make the sauce by whisking together all of the ingredients. You could also use a food processor or hand blender for a super creamy sauce. Refrigerate until use.
- Once the beets are out of the oven, reduce the temperature to 180C.
- Roll out your puff pastry and press it into a flan or tart dish. If you only have a pie dish, that's OK too, but don't bring the pastry all the way up the side.
- You are going to pre-bake the pastry a little. Poke holes at the bottom of the pastry and then bake for 10 minutes. (The holes will stop it from puffing up too much!)
- Take out the part-baked crust. Arrange the beet slices on top and return to the oven.
- Bake for 30 minutes, at which point the sides of the puff pastry should be slightly browned and all puffed up!
- Drizzle the goats cheese sauce on top.
- Finally, scatter some green onions or chives on top.