Beetroot onion and goats cheese tart Main Serves 4 2h 30 min This vegetarian tart may look like a faff but its a fabulous combination thats worth a bit of extra prep. Here roasted red and yellow beets fresh goat cheese and a drizzled honey-vinegar mixture combine inside of whole-wheat.

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To make it easier for a quick weeknight dinner cook the beetroot and onions the night before keep them in the fridge then assemble the tart.

Beetroot and goats cheese tart. Season with salt and freshly ground pepper and drizzle with extra virgin olive oil. Preheat the oven to 180 Celsius 350 Fahrenheit and prepare the pastry. Gently press down the middle.

Top with crumbled goats cheese. Spread the goats cheese. Slice the beetroot into thin rounds and drain on kitchen paper.

Garnish with fresh parsley. Beets and goat cheese are a match made in heaven. Pour the egg wash over.

Using a pastry brush paint a 1cm ½ in rim with the egg mixture fold in the edges then brush the top of the rim with more egg. Remove the pastry from the oven. Add the wine vinegar honey thyme salt and a few grinds of pepper stir raise the heat and cook until almost all the liquid is absorbed and the mix is.

Roughly chop the hazelnuts. Spread the red onions over the base of the tart then spread the beetroot over the onions. Layer the cooked onion on the baked pastry place on top of the cooked beet goat cheese and walnuts.

Top the pastry with the onions leaving a rim of about 4cm round the edge then add the beetroot wedges then the crumbled cheese. Cut the sheets of pastry in half and one sheet spread the beetroot marmalade over the middle of each half leaving a 2cm border. You dont want too wet a mix to go on top of the tart.

Pour the egg and cream mixture over the beetroot then add the goats cheese. Beetroot and caramelised onion tart Main Serves 4 1h 45 min With its classic combination of beets and goats cheese this sweet and earthy tart makes a delectable vegetarian main. Assemble the tart.

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