Bourbon Maple Beetroot and Goats Cheese Tart

Name: Bourbon Maple Beetroot and Goats Cheese Tart
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4
Ingredients: 400g beetroot bulbs, peeled; 8 sprigs thyme; 2 Tbsp olive oil; 2 red onions, finely sliced; 4 Tbsp Tweed Real Food Bourbon Maple Splash Balsamic Vinegar; 2 Sheets puff pastry; 20g butter, melted; 80g goat’s cheese, crumbled; 30g pine nuts; Pinch of Tweed Real Food Wild Porcini Salt to season

November 02, 2021

Bourbon Maple Beetroot and Goats Cheese Tart

Rated 5 stars by 1 users

Servings

Prep Time

20 minutes

Cook Time

1 hour

Author:

Tweed Real Food

Image of Bourbon Maple Beetroot and Goats Cheese Tart

Ingredients

400g beetroot bulbs, peeled
8 sprigs thyme
2 Tbsp olive oil
2 red onions, finely sliced
4 Tbsp Tweed Real Food Bourbon Maple Splash Balsamic Vinegar
2 Sheets puff pastry
20g butter, melted
80g goat’s cheese, crumbled
30g pine nuts
Pinch of Tweed Real Food Wild Porcini Salt to season

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Directions

Preheat oven to 180°C.
Thinly slice beetroot (using a mandolin is easiest). Arrange in a baking dish lined with baking paper. Drizzle with 1Tbs vinegar, sprinkle with thyme leaves and season with Wild Porcini Salt.
Cover with foil and bake for 20 minutes or until just tender.
While the beetroot is roasting, heat oil in a frying pan over low heat. Cook onions and remaining vinegar for 20 minutes, stirring occasionally.
Brush each puff pastry sheet with butter and layer on top of each other. Lay into 20 x 30cm pan, folding in ends. Prick base with a fork. Bake for 5-10 minutes or until slightly baked.
Spread onion mixture over pastry. Top with beetroot slices and crumble over cheese. Finish with pine nuts. Bake for 20 minutes or until golden. Cut into pieces, serve and enjoy.