Diet Schmiet! (Baby Beetjesus Tart)
23rd Mar 10
Baby Beetjesus Tart
Rectangular quiche tin (35cm X 12cm) or normal sized quiche tin
1 quantity unsweetened shortcrust pastry (I used the ‘careme’ sour cream pastry)
1 bunch of small beetroot
1 bunch of golden beetroot (if you can’t get golden beetroot just add more plain beetroot)
2 tablespoons of olive oil + extra for drizzling over tart before baking
250g fresh ricotta
125g goats cheese
125g Persian fetta (or any creamy fetta)
1 dessertspoon of grated horseradish
Good pinch salt and pepper
A pinch of freshly chopped thyme (optional)
½ cup grated gruyere cheese
Preheat oven to 180°C
Place the beetroot (with stems cut off) in foil, sprinkle with olive oil, close up the foil to make a package and place in a baking dish.
Roast the beetroot till tender, around 30 minutes then allow to cool, remove skin and slice.
Line quiche tin with baking paper then with the pastry.
Place baking paper over the pastry and add weights or rice.
Bake the pastry case for about 10 minutes or until golden brown
Pull out the tin and let cool.
In a medium sized bowl mix together the ricotta, goats cheese, fetta, horseradish, salt, pepper and thyme if using.
Once pastry shell has cooled, fill with the cheese mixture.
Arange the beetroot over the cheese, sprinkle with the gruyere and a splash of olive oil.
Bake in a 180°C oven for around 25 minutes or until golden brown.
Serve warm.