Name: Roast baby beetroot, goat’s curd and rosemary tart
Prep time: 40 min
Cook time: 70 min
Total time: 110 min
Yield: 8
Ingredients: 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 plain flour (1½ cups); 225 gm chilled butter, coarsely chopped

Roast baby beetroot, goat’s curd and rosemary tart

Australian Gourmet Traveller recipe for roast baby beetroot, goat’s curd and rosemary tart.

Serves 8

Prep

40M

Cook

1H 10M

Total

1H 50M

Ingredients

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 plain flour (1½ cups)

225 gm chilled butter, coarsely chopped

Method

Main

1.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.

2.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.

3.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).

4.Meanwhile, combine beetroot leaves with lemon and orange juice and remaining oil, season to taste.

5.Carefully invert tart onto a plate, then dot with goat’s curd, top with beetroot leaves and serve.