Step-by-Step Guide to Make Speedy 'V' Beetroot and Goats cheese tart

Hey everyone, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, 'v' beetroot and goats cheese tart. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

'V' Beetroot and Goats cheese tart is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. 'V' Beetroot and Goats cheese tart is something that I have loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we must first prepare a few components. You can cook 'v' beetroot and goats cheese tart using 14 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make 'V' Beetroot and Goats cheese tart:

1. Make ready 115 grams unsalted butter
2. Take 225 grams plain flour
3. Take 1 medium free range egg yolk
4. Get 2 tbsp cold water
5. Get FOR THE FILLING
6. Get 2 red onions, peeled and finely sliced
7. Make ready 1 tbsp olive oil
8. Make ready 1 tbsp (heaped) light soft brown sugar
9. Take 2 tsp red wine vinegar
10. Get 250 grams natural cooked beetroot, grated
11. Prepare 150 ml healthy choice crème fraïche
12. Take 1 free range egg, plus another egg yolk
13. Prepare 130 grams goat's cheese
14. Take 1 fresh thyme (optional)

Instructions to make 'V' Beetroot and Goats cheese tart:

1. Preheat oven to 180°C or fan170°C. Grease a 25cm round flan tin. Cut the butter into pieces and rub into the flour to make fine breadcrumbs.
2. Add the egg yolk and water and mix to make a ball of dough. Wrap in clingfilm and chill for 10 minutes.
3. Roll out the pastry and line the flan tin. Prick the base with a fork, line with foil and rice or pasta or baking beans and bake for 10 minutes, Remove the foil and it's contents and bake for another 5 minutes.
4. Meanwhile, gently soften the onions in the oil for 10 minutes, add the sugar and vinegar and cook for another 10 minutes. Add the beetroot and season with freshly ground black pepper.
5. Mix together the crème fraïche egg and egg yolk in a bowl and stir well.
6. Pour the egg mixture into the pastry case, top with the beetroot mix and pieces of goat's cheese. Bake for about 25 minutes or until risen and golden. Sprinkle with thyme, if liked, to serve
7. Takes 55 minutes to cook

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