serves
4
prep
45 minutes
cook
1 hour
difficulty
Easy
serves
4
people
preparation
45
minutes
cooking
1
hour
difficulty
Easy
level
Ingredients
- 125 g soft goat's cheese
- 4 egg yolks, beaten
- 125 ml (½ cup) pouring cream
- 125 ml (½ cup) milk
Pastry
- 150 g (1 cup) plain flour
- 80 g cold unsalted butter, chopped
- 1 tbsp pouring cream
Beetroot salad
- 1 bunch (about 8) baby beetroot
- 1½ tbsp honey
- 2½ tbsp red wine vinegar
- 1 garlic clove, crushed
- 150 ml extra virgin olive oil
- ½ celeriac (see Note), peeled, cut into julienne
- 50 g (⅓ cup) red raisins (see Note) or regular raisins
Chilling time 50 minutes
You will need 4 x 12 cm tart pans with removable bases for this recipe.
Instructions
To make pastry, combine flour and ½ teaspoon of salt in a bowl. Add butter and, using your fingertips, rub in until mixture resembles crumbs. Add cream and 2 tablespoons of iced water and mix to form a firm, rough dough, adding a little more iced water if necessary.
Turn dough out onto a lightly floured work surface and knead lightly until dough just comes together. Wrap in plastic wrap then refrigerate for 30 minutes or until firm.
Divide dough into 4 equal pieces. Working with one piece at a time, shape into a ball, then roll out on a lightly floured surface to 16 cm rounds, about 2 mm thick. Use pastry to line 4 x 12 cm tart pans with removable bases, trimming excess pastry. Refrigerate tart cases for 20 minutes or until firm.
Preheat oven to 190°C. Cover pastry with baking paper and fill with dried beans or rice. Bake for 15 minutes or until cooked through, then remove beans and paper and bake for a further 5 minutes or until pastry is dry. Remove from oven and discard paper and beans. Reduce oven temperature to 180°C. Break goat’s cheese into 1 cm pieces and scatter over tart cases. Whisk eggs, cream and milk in a bowl, season with salt and pepper then pour into tart cases. Bake for 20 minutes or until filling is just set in the middle.
Meanwhile, to make salad, trim beetroots, reserving any small leaves. Wash and dry leaves and set aside. Scrub beetroots then cook in a saucepan of salted boiling water for 40 minutes or until tender. Drain, then cool. When cool enough to handle, remove skins then very thinly slice into rounds. Whisk honey, vinegar and garlic together in a bowl until smooth. Whisking constantly, add oil in a slow, steady stream, then season. Place beetroot slices and leaves, celeriac and raisins in a bowl. Drizzle over dressing, season and toss to combine. Serve tarts with salad.
Note
• Celeriac and red raisins are available from greengrocers and delis.
Photography Chris Chen. Food preparation Leanne Kitchen. Styling Kristen Wilson.
As seen in Feast magazine, October 2014, Issue 36.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
