Beetroot and Goat's Cheese Tart with Salt and Vinegar caramel

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Recipe by Chef Jason Hughes

Blue Waters Resort & Spa

Tangy pastry tart with a sweet finish.

Serves 4

2 large locally grown beetroots
1 whole garlic bulb
2 sprigs fresh thyme
5 oz castor sugar
11 oz shop-bought puff pastry
2 oz butter
1 red onion, finely sliced
2 fl oz port
1 fl oz red wine vinegar
1 fl oz sherry vinegar
Large pinch salt
2 oz pine nuts, toasted in a dry frying pan
5 oz fresh goat’s cheese


Preheat oven to 400ºF. Place the beetroot, garlic and thyme onto a baking tray. Sprinkle with 2 oz of sugar and roast for 1-1 ½ hours, until tender. Once cooked allow the beetroots to cool before peeling. Cut into very thin slices on a mandolin, or use a very sharp knife. Roll the pastry into a rectangle the thickness of a dollar coin, prick with a fork, and then cut into circles. Place onto a flat baking sheet and cover with a second tray to stop the pastry rising. Bake in the oven for 15-20 minutes or until the pastry is golden-brown. Remove the pastry from the oven, set aside. Heat the butter in a small saucepan and fry the onions until just softened. Add the port and red wine vinegar, cook until reduced by half. Blend the mixture in a food processor until smooth. Meanwhile, heat the remaining sugar in a small saucepan with 2 tbsp of water. Once the sugar dissolves, increase the temperature so the mixture caramelises. When it is dark brown in colour, remove from the heat, add ¾ fl oz water to stop the caramel from setting. Allow the caramel to cool slightly, add salt and sherry vinegar.
Beetroot and goat's cheese tart


Spread the red onion purée over each cooked pastry tart, add a scoop of goat’s cheese, and then layer the beetroot on top. Drizzle with the caramel and place in the oven for 2-3 minutes until hot. Sprinkle with pine nuts and drizzle generously with the caramel.

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