Roast Butternut, Beet & Goats Cheese Tart Recipe
A savory tart featuring roasted cubes of butternut squash and beetroot, paired with fried shallots on a crisp filo pastry base. It's topped with rosemary, crème fraîche, and slices of goat cheese, and served alongside a fresh salad with herb dressing.
Ingredients
Tart
- 300 grams beetroot
- black pepper (to taste)
- 0.5 whole butternut squash
- 150 ml crème fraiche
- 3 sheets filo pastry
- 2 sprig fresh rosemary
- 1 whole goats cheese log
- 3 tbsp olive oil
- salt (to taste)
- 2 whole shallots
Salad
- 0.5 whole bell pepper (yellow)
- 50 grams cherry tomatoes
- 0.25 whole cucumber
- 40 grams Salad leaves
Instructions
- set the oven to 180C 350F or gas mark 5. peel and chop the beetroot into cube,peel and chop the butternut squash into cube.
- lightly coat the baking tray with 1/4 of the oil using a pastry brush, add the butternut squash and beetroot cubes to the baking tray coat in oil, place in the oven, cook for 15 mins to 20 mins.
- heat a 1/4 of the olive oil in the frying pan, peel and chop the shallots in half and then in eights lengthwise. Add the shallots to the pan, cook the onions till soft, while the onions are cooking.
- wash mixed leaves and place in a serving bowl. Place a cross on the top of the cucumber, then slice the cucumber to form quarters, sprinkle over the salad leaves, wash the cherry tomatoes and then slice in half, sprinkle over the salad leaves, wash and chop the yellow pepper(s) into small pieces, sprinkle over the salad leaves.
- place half the oil in a small bowl. Heat the baking tray in the oven, cut the filo into squares, coat each layer of pastry with the oil using the pastry brush, build up the tart case by adding layers of filo pastry, crumple the edge of the pastry to form a crust, remove the baking tray from the oven, place the tart case on the baking tray.
- turn the oven down to 165C 365F or gas mark 3, remove the beetroot and butternut squash from the oven, place in the large bowl. Add the shallots, stir to mix the ingredients, put into the prepared filo pastry pie case ,season with salt and pepper.
- slice the goats cheese log(s) into 2 cm width slices. The crème fraiche should be placed on the tart in dollops with a slice of goats cheese on top each dollop and approx. 3 CMS apart, place a couple of leaves of rosemary on top of the goats cheese, place the tart in the oven and cook for 20 mins.
- serve a slice of the tart with the mixed salad and a trickle of the herb vinaigrette
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