'V' Beetroot and Goats cheese tart

Name: 'V' Beetroot and Goats cheese tart
Yield: 6 servings
Cuisine: American
Ingredients: 115 grams unsalted butter; 225 grams plain flour; 1 medium free range egg yolk; 2 tbsp cold water; *FOR THE FILLING*; 2 red onions, peeled and finely sliced; 1 tbsp olive oil; 1 tbsp (heaped) light soft brown sugar; 2 tsp red wine vinegar; 250 grams natural cooked beetroot, grated; 150 ml healthy choice crème fraïche; 1 free range egg, plus another egg yolk; 130 grams goat's cheese; 1 fresh thyme (optional)

vampira @WaterPeacock61

This was a delicious combination ..great with mixed salad :-)

vampira @WaterPeacock61

This was a delicious combination ..great with mixed salad :-)

Saved

Ingredients

6 servings

115 gramsunsalted butter
225 gramsplain flour
1 mediumfree range egg yolk
2 tbspcold water
*FOR THE FILLING*
2red onions, peeled and finely sliced
1 tbspolive oil
1 tbsp(heaped) light soft brown sugar
2 tspred wine vinegar
250 gramsnatural cooked beetroot, grated
150 mlhealthy choice crème fraïche
1free range egg, plus another egg yolk
130 gramsgoat's cheese
1fresh thyme (optional)

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Steps

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