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Hi.

I'm Alicia, a cat-loving, crazy-cooking girl from Brussels, Belgium. I hope you enjoy my blog! If you have any questions, do contact me!
I also love tea so don't hesitate to check out my tea tales ;)

Goat's Cheese and Red Beet Tart

Goat's Cheese and Red Beet Tart

Hungry Sunday... you ever get that? You just don't stop eating all day? That's definitely my issue today so I decided to keep busy by cooking so I wouldn't eat too much but still get to eat something ;)

Anyway, I have this soft spot for puff pastry tarts because it is just so easy and you can experiment with lots of different flavours. I think goat's cheese and red beetroot goes so well together so I decided to give it a go...

WHAT DO YOU NEED?

  • a handful of cubed, pre-cooked red beets
  • 1 puff pastry
  • spreadable goat's cheese (like Chavroux)
  • Herta lardons
  • 1 red onion, halved and then sliced
  • 1 clove of garlic, thinly sliced
  • some olive oil
  • 1 small spring onion, chopped
  • a few springs of rosemary
  • some balsamic syrup

 

WHAT DO YOU NEED TO DO?

  • Pre-heat your oven according to the puff pastry packaging.
  • Heat some olive oil in a pan and once hot, reduce the heat to medium-low and add the onions. I also added a couple of bay leaves for extra flavour and some sea salt. after about 3-4 minutes of caramelising, add the garlic for a further 2 minutes.
  • Roll out the pastry and place it on a flat surface that you can place in the oven.
  • Carefully cover the pastry with a thick layer of goat's cheese, leaving a couple of cm from the edge. That way the pastry will puff up around the side and create a "crust". Push the red beet cubes into the cheese instead of just placing them on top, that was you will get pretty pink smudges in your cheese.
  • Top with the onions and whole rosemary springs, discard the bay leaves if you used them. Place in the oven for 30 - 40 minutes (or according to the package of the puff pastry.
  • Grab your Herta lardons and cook them in the pan you cooked the onions in while your tart is in the oven. Cook them until preferred level of lardon crispiness.
  • When the tart is ready to come out of the oven, finish it off by topping with the lardons, spring onion and balsamic syrup.

Yumz ;)

{CONTEST BELGIUM ONLY } I can give away 50 reductions for Herta lardons. The first 50 replies to the following question on my Facebook page under the post for this recipe wil receive the code: 'What type of pastry did I use in my recipe? '

Good luck ;)

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