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Beetroot Tart with Salt and Vinegar Caramel Goats’ Curd

A crisp puff pastry tart topped with red onion purée, roasted beetroot slices, salt-vinegar caramel, and creamy goats' curd.

VegetarianAppetiserBeetrootGoats CheesePuff Pastry
Estimated Nutrition
Calories
945.1
kcal / serving
3780.4 kcal total
Carbs
60.1g
per serving
240.5 g total
Fat
72.1g
per serving
288.2 g total
Protein
13.7g
per serving
54.8 g total
Cook Time
110
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
150
g
Caster Sugar
300
g
Puff Pastry
shop-bought
CondimentsSauces
25
ml
Red Wine Vinegar
50
ml
Sherry Vinegar
divided for tart and salad
Dairy
50
g
Butter
150
g
Goats’ Curd
fresh
Liquids
50
ml
Port
NutsSeeds
1
bulb
Garlic
2
sprig
Thyme
fresh
1
pinch
Salt
large pinch
50
g
Pine Nut
toasted
1
bunch
Tarragon
leaves only
1
bunch
Basil
leaves only
1
bunch
Coriander
leaves only
OilsFats
110
ml
Olive Oil
Vegetables
2
piece
Beetroot
large
1
piece
Red Onion
finely sliced

Method

1
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