Roast baby beetroot, goat’s curd and rosemary tart

AT A GLANCE

  • Serves 8 people

  • 3 bunches baby beetroot, trimmed, plus 1 cup (loosely packed) beetroot leaves, to serve
  • 1½ tbsp olive oil
  • 1 tsp rosemary leaves
  • 1 garlic clove, finely chopped
  • 10 gm butter
  • 2 tsp each lemon juice and orange juice
  • 100 gm goat’s curd, to serve
  •  
  • Rough puff pastry
  • 225 gm (1½ cups) plain flour
  • 225 gm chilled butter, coarsely chopped
01   For rough puff pastry, sieve flour and 1 tsp fine salt onto a work surface. Scatter butter over flour and cut butter into flour with a pastry scraper until roughly mixed (there should still be small lumps of butter in the mixture). Make a well in the centre, add 80ml iced water and use pastry scraper to just combine. Bring dough together with the heel of your hand, form into a small rectangular block, wrap in plastic wrap and rest in refrigerator until firm (20-30 minutes). Roll out dough on a lightly floured surface to form a 1.5cm-thick rectangle (about 15cm x 40cm). Fold short ends in to meet in the centre. Fold dough in half to form a book fold. Wrap in plastic wrap, refrigerate until just firm (20-30 minutes). Repeat rolling and folding with each piece twice more. Wrap in plastic wrap and rest in refrigerator (30 minutes), then roll to a 24cm-diameter round and refrigerate until required.
02   Meanwhile, preheat oven to 200C. Roast beetroot with 80ml water in a roasting pan covered with foil, turning beetroot once, until tender (40-50 minutes). Set aside to cool, then peel, halve and set aside.
03   Heat 1 tbsp oil in a 23cm-diameter frying pan, add rosemary, garlic and butter and cook until butter starts to foam (10 seconds). Arrange beetroot cut-side up in pan, then place pastry round on top, tucking edges in with a spoon. Transfer to oven and bake until dark golden and puffed (10-20 minutes).
04   Meanwhile, combine beetroot leaves with lemon and orange juice and remaining oil, season to taste.
05   Carefully invert tart onto a plate, then dot with goat’s curd, top with beetroot leaves and serve.

Recipe:

EMMA KNOWLES AND LISA FEATHERBY

Photography:

PRUE RUSCOE

Styling:

VANESSA AUSTIN, EMMA KNOWLES AND LISA FEATHERBY

Drinking Suggestion:

GUTSY, DEEP-PINK GRENACHE ROSÉ. , suggested by MAX ALLEN

FEATURED IN

Nov 2010

Nov 2010

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