This is a scrumptious goats’ cheese tarte, which makes for a great vegetarian lunch or supper.
Gremolata-coated goats’ cheese cubes, topped with honey and orange glazed shallots, beetroot and creme fraice, baked on a sheet of ready-rolled puff pastry. Looks delicision, tasts delicious, what’s not to like?
Thaw one sheet of ready-rolled puff pastry.
Parboil three medium-sized beetroot for 12 minutes, then drain and let cool down slightly. Put on some disposable gloves, peel and dice the beetroot, then toss with a tablespoon of good quality balsamic vinegar.
Peel a handful of shallots, cut in half and gentry caramelise with a tablespoon of butter, honey and orange marmelade each. I also like a red chilly in the mix for a little bit of background heat. After caramelization starts, pop the whole thing in the oven at 170 C for 10..15 minutes.
Meanwhile, make the gremolata: a bunch of parsley, two tablespoons of breadcrumbs, a tablespoon of pine kernels, a tablespoon of grated unwaxed lemon peel, a teaspoon of crushed black pepper. Blizz until smooth.
Dice enough goats cheese to cover 3/4 of the puff pastry sheet loosely. Toss the cheese dice in the gremolata.
Pre-heat your oven to 200 C.
Spread out the puff pastry sheet, then use a knife to mark a one inch border around the edges. All your toppings stay within that inner square: spread the coated goats cheese, add the beetroot dice, add an occasional half teaspoon of creme fraiche. Put the caramelized onions on top and drizzle a small amount of the onion’s cooking licquor across.
Finally, fold up the puff pastry edges to form a tray, and brush the outsides with a mixture of equal amounts of one egg yolk and milk.
Pop into the oven for 20 minutes or until the pastry looks just right.
Eat while warm, but note that everything on this tarte retains heat pretty well. You’ve been warned!