This week the task is to make any Hugh recipe featuring milk or cheese of any kind to Say Moo!
I say meee 03.10.2024 ** and prepared a
Beetroot & goat’s cheese tart
I don’t like the taste of red beetroot, I used yellow and white.
It also cuts a good figure for lunch at work.
Beetroot & goat’s cheese tart
Yield: 4 servings
Beetroot & goat’s cheese tart is a Hugh Fearnley-Whittingstall recipe
Ingredients:
- 1 loose-bottomed Victoria sandwich tin, Ø 20 cm, 5 cm deep
- dried pulses for blind baking
Tart shell
- 200 grams plain flour; Ulrike: wheat flour type 550
- 100 grams cold unsalted butter, cubed
- 1 generous pinch salt
- 3-4 tbsp ice-cold water, about
Filling
- 25 grams unsalted butter
- 3 red onions, halved and finely sliced; Ulrike: I used white about 160 grams brutto
- 150 ml red wine; Ulrike: I used white wine
- 2 tbsp cider vinegar
- 1½ tbsp honey
- 1 tbsp thyme, roughly chopped
- salt
- black pepper, freshly ground
- 500 grams small beetroot, roasted, peeled and cut into wedges; I used yellow and white
- 2 tbsp dill, chopped
- 280 grams goat’s cheese log
Instructions
- Process the flour, butter and salt until like coarse breadcrumbs, add just enough water to bring it together into a soft dough, wrap in clingfilm and chill for two hours. Heat the oven to 180 °C/350 °F/gas mark 4. Grease the loose-bottomed Victoria tin and grate the pastry into it. Press evenly into the sides and base, and chill for 30 minutes. Prick the base with a fork and line with baking parchment paper. Fill with baking beads, uncooked rice or dried pulses, and bake for 20 minutes Remove the lining, patch any cracks.
- Increase the oven temperature to 200 °C/400 °F/gas mark 6. Warm the butter in a pan and gently fry the onions until soft. Add the wine, vinegar, honey, thyme, salt and a few grinds of pepper, stir, raise the heat and cook until almost all the liquid is absorbed and the mix is glossy; stir in the beetroot and dill, and season well. Cut the cheese into 1 cm slices and lay a few on the base of the tart. Tip in the beetroot mix and put the rest of the cheese on top. Bake for 25-30 minutes, until the cheese is bubbling and golden. Strew dill fronds on top and serve warm.
total time: 3 h 30 minutes including 2,5 h chilling time
preparation time: 15 minutes
cooking/baking time: 20 minutes + 30 minutes
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Photo Credit: I ♥ Cooking Clubs
For all other great Say Moo! recipes visit the I heart cooking clubs site
more recipes from Hugh Fearnley-Whittingstall (click)
** 03.10.2024 http://de.audiomicro.com/ziege-schaf-lizenzfreie-musik-891161 no longer available
