25 minutes
Roast Butternut Beet & Goats Cheese Tart

Roast Butternut Beet & Goats Cheese Tart

Crisp filo pastry encasing warm earthy butternut & beetroot, topped with creamy goats cheese.

How it's doneDirections

Step 1

  • Remove the pastry from the freezer.
  • Allow to thaw.

Step 2

Set the oven to 190C 375F or gas mark 5

Step 3

  • Peel and chop the beetroot into cube.
  • Peel and chop the butternut squash into cube.
  • Lightly coat the baking tray with 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.

Step 4

  • Heat 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

Step 5

  • 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

Step 6

  • Chop the mint and coriander
  • Make a herb vinaigrette by adding 2 tbsp olive oil and the 4 tsp white wine vinegar into a small bowl.
  • Add half the herbs and freshly ground salt and pepper and a pinch of sugar. Mix thoroughly

Step 7

  • Melt the butter in a small bowl in the microwave, or in a small pan
  • place the three sheets of filo on some cling film, cut into thirds or halves (depending on the size of your pie dish).
  • Cover with cling film to stop it drying out while you create the tart
  • Coat the pie dish with butter using the pastry brush
  • Coating each layer of pastry with melted butter using the pastry brush
  • Place the next sheet on top of the pastry.
  • Repeat for all sheets of pastry.
  • Build up the tart case by adding layers of filo pastry approx 5
  • Crumple any extra pastry that is going over the sides onto the edge to form a crust

Step 8

  • 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

Step 9

  • 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

What you needIngredients

Servings 2
Utensils
  • chopping board
  • large knife
  • pie dish
  • Baking tray
  • small bowl
  • pastry brush
  • frying pan
  • medium bowl
Pastry
  • 3 sheets filo pastry
  • 20 grams butter
Tart
  • 1/2 butternut squash
  • 300 grams beetroot
  • 2 shallots
  • 1 tbsp olive oil
  • 1 goats cheese log
  • 2 sprigs fresh rosemary
  • 150 ml crème fraiche
  • salt to taste
  • pepper to taste
Salad
  • 100 grams cherry tomatoes
  • 1/4 cucumber
  • 40 grams Salad leaves
  • 1/2 bell pepper (yellow)
Dressing
  • 1 handful mint
  • 1 handful coriander
  • 4 tsp white wine vinegar
  • 2 tbsp olive oil
  • salt to taste
  • pepper to taste

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