Good_Things_Magazine_AprilMay_2017

goodthingsmagazine.com

ENTERTAINING & INTERIORS

58

Goats’ cheese & beetroot tart V

This vegetarian tart combines the perfect marriage of goats’ cheese, beetroot,

fresh thyme and toasted pine nuts – ideal for a midweek meal, a weekend

lunch with friends, or enjoyed cold with a crisp green salad on a picnic.

Serves 6–8

INGREDIENTS

For the base

• 175g pine nuts, finely ground


• 100g buckwheat or almond flour


• 50g rolled oats


• ½ tsp sea salt


• 1 egg yolk


• 50g butter, melted


• 1 tbsp runny honey
  For the filling


• 1 tbsp hemp seed oil


• 1 clove garlic, finely chopped


• ½ a red onion, sliced


• handful of young spinach
  leaves


• 75g garden peas, cooked


• 1 small raw or cooked beetroot,
  thinly sliced


• 2 tbsp toasted pine nuts


• 2 large eggs, plus 2 large yolks


• 150ml double cream


• 75ml crème fraîche


• 50g soft goats’ cheese


• handful of fresh thyme leaves, plus
  extra to serve


• 1 tsp runny honey


• salt and pepper

METHOD

1. For the base, mix together all the ingredients 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. Prick
   the base with a fork, then refrigerate 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 10 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 set
   over medium-low heat and cook the garlic with
   the onion until soft but not coloured. Spoon into
   the tart case, then add the spinach leaves, peas,
   beetroot and 1 tablespoon of the pine nuts.


4. Mix the eggs, cream and crème fraîche together
   in a jug, then slowly pour the mixture on top of
   the vegetables. Evenly divide the goats’ cheese
   on top and scatter over the thyme. Season with
   salt and pepper, then return the tart to the baking
   sheet and cook for 35 minutes, or until the filling
   is just set in the middle.


5. Leave to cool for 15 minutes, then remove the
   sides of the tin. Top the tart with the extra thyme
   leaves and pine nuts, drizzle over the honey,
   and serve warm or at room temperature.

Veggie_MATTCathy ZP.indd 68 03/04/2017 20:51