Petitchef

Beetroot and goat's cheese tart

Starter
5 servings
15 min
17 min
Very Easy

Ingredients

Number of serving: 5
1 tart case, baked blind

25 g unsalted butter

3 red onions, halved and finely sliced

2 tablespoons balsamic vinegar

500 g small beetroot, boiled, peeled and sliced.

1 small bunch spring onions, finely sliced

280 g goat's cheese log

Preparation

  • Preheat the oven to 200C. Melt the butter in a pan and gently fry the onions until soft. Add the beetroot slices, balsamic vinegar and a generous pinch of salt and pepper.
  • Cook until almost all the liquid is absorbed and the mix is glossy. Cut the cheese into 1cm slices and lay a few on the base of the tart.
  • Tip in the beetroot mix and put the rest of the cheese on top.
  • Bake for 15-20 minutes, until the cheese is bubbling and golden.
  • Sprinkle the spring onions on top to serve.

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