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

Hey everyone, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a special dish, 'v' beetroot and goats cheese tart. It is one of my favorites food recipes. This time, I will make it a 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 in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. 'V' Beetroot and Goats cheese tart is something that I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. 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. Make ready 1 medium free range egg yolk
4. Get 2 tbsp cold water
5. Prepare FOR THE FILLING
6. Take 2 red onions, peeled and finely sliced
7. Get 1 tbsp olive oil
8. Prepare 1 tbsp (heaped) light soft brown sugar
9. Make ready 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. Take 130 grams goat's cheese
14. Make ready 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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