This is a favourite recipe of mine, using the TM for making the pastry. The photo is from when I made it the first time. I used Tenina's method of cooking the beetroot.
BEETROOT & GOAT’S CHEESE TART (thyme flavoured pastry)
Pastry100g plain flour
50g chilled unsalted butter, chopped
½ tsp thyme leaves
2 tbsp chilled water
Add flour, thyme leaves and a pinch of salt to TM bowl.
Turbo twice to sift and combine.
Add butter and
Turbo 2-3 times to cut butter into flour.
Add water through opening in the lid, then process on
speed 6 until the mixture comes together in a ball. Enclose in plastic wrap and chill for 30 minutes.
BeetrootAbout 200g fresh beetroot, trimmed
Place whole beetroot into simmering basket and insert into TM bowl. Add enough water to come half way up the sides of the simmering basket.
Cook
35-45 min/100ºC/speed 3. Remove basket and drain water. When beetroot are cool enough to handle, peel and coarsely grate. Set aside.
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On a lightly floured surface, roll out pastry and fit into a lightly greased 20cm tart tin. Chill for 15 minutes. Preheat oven to 180°C.
Line pastry with alfoil and fill with weights.
Bake for 10 minutes. Remove the alfoil and weights, then bake for about 10 minutes or until dry and pale golden.
Filling15g unsalted butter
2 tsp olive oil
1 red onion, thinly sliced
½ tsp salt
1 ½ tbsp balsamic vinegar
1 tsp thyme leaves, plus extra sprigs
2 tsp caster sugar
75g soft goat's cheese
1 egg, lightly beaten
75ml thickened cream
¼ tsp freshly grated nutmeg
125g crème fraiche or sour cream
2 tsp bottled horseradish
1 tsp Dijon mustard
2 tsp lemon juice
Heat the butter and oil in a sauté pan over medium heat. Add onions and salt, then cook, stirring occasionally, for a few mins until softened.
Add grated beetroot, vinegar, thyme and sugar. Cook, stirring, for a couple of mins or until thickened and syrupy.
Spread beetroot mixture over the tart base, then crumble over goat’s cheese.
Whisk egg, cream and nutmeg together, then pour into tart cases. Scatter with extra thyme. Bake for 35 minutes or until set.
Meanwhile, combine crème fraiche, horseradish, Dijon, and lemon juice, then season. Keep chilled until ready to serve.
Serve warm or cold with the horseradish cream.
