Beetroot Tart with Goat’s Cheese & Hazelnut Butter

Jack Foster

Makes

4 individual tarts

Preparation

50 mins plus overnight resting

Cook

3 hrs

Chill

1 hr

Ingredients

MISO SHORTCRUST PASTRY
125g white wheat flour
100g cold butter, diced
25g black sesame seeds
50g Urban Hippie miso paste
CONFIT BEETROOT
1kg medium-sized beetroot
2.5 litres sunflower oil
SHALLOT VINAIGRETTE
80ml sunflower oil
150g shallots, finely diced
10g salt
75ml sherry vinegar
100ml extra virgin olive oil
HAZELNUT BUTTER
250g hazelnuts, roasted, peeled
200ml sunflower oil
200ml cold water
WHIPPED GOAT’S CHEESE
200g soft goat’s cheese
50ml cold water
1 tablespoon extra virgin olive oil
TO SERVE
Fresh As beetroot powder
hazelnut halves, roasted, peeled
flat-leafed parsley leaves

PAIRED WITH

The Reid Single Malt Vodka Rosemary Gimlet

For these lovely little tarts we use Hāwea beetroot, hazelnuts from Lake Dunstan and goat’s cheese from Blenheim.

View the recipe collection here

Instructions

1.MISO SHORTCRUST PASTRY
2.Put the flour, butter and sesame seeds into a large bowl and rub the butter into the flour until it resembles wet sand.
3.Add the miso paste and mix until it has formed a dough.
4.Place in an airtight container and chill in the fridge overnight.
5.Next day, cut the dough into four even pieces and roll each into a ball.
6.While the dough is still cool, use a rolling pin to roll each ball into a circle approximately 3mm thick.
7.Carefully press the rolled-out pastry into four 8cm tart tins then return to the fridge for 1 hour.
8.Heat the oven to 150°C fan bake.
9.Remove the tart tins from the fridge and trim off any excess pastry.
10.Bake for 12-15 minutes or until golden brown.
11.Allow to cool for 10 minutes. Remove from the tins while still warm.
12.CONFIT BEETROOT
13.Heat the oven to 150°C fan bake.
14.Place the beetroot into a deep oven tray, cover with the sunflower oil and roast for 2 hours or until al dente when you put a skewer into the thickest part of the beetroot.
15.Allow to cool, then peel and dice the beetroot.
16.SHALLOT VINAIGRETTE
17.Heat the sunflower oil in a small pot over a medium-low heat.
18.Add the shallots and salt and stir frequently until caramelised, about 50 minutes.
19.Add the sherry vinegar and stir frequently until reduced.
20.Cool the shallot mixture then whisk in the extra virgin olive oil.
21.HAZELNUT BUTTER
22.Place the hazelnuts and oil into a food processor and blitz on high for 20 minutes (be careful it will be hot).
23.While blending on high slowly add the cold water then season with some salt.
24.Immediately place in an airtight container and cool in the fridge.
25.WHIPPED GOAT’S CHEESE
26.Place all ingredients into a bowl and whisk until smooth.
27.Once smooth, put the cheese mixture into a reusable piping bag then into the fridge to keep cool.
28.TO SERVE
29.Put a 1cm-deep layer of hazelnut butter in the bottom of each tart.
30.Dress the diced beetroot in the shallot vinaigrette and season with salt.
31.Place a layer of beetroot on top of the hazelnut butter then dust with the beetroot powder.
32.Pipe dots of the goat’s cheese on top and garnish with hazelnut halves and torn parsley.

Recipes & food styling Jack Foster / Photography Sam Stewart

Print
Tags: