Name: Pickled Beetroot Tart with Goat’s Cheese
Ingredients: 1tsp olive or vegetable oil; 3 large red onions, finely sliced; 100ml balsamic vinegar; 100ml beetroot pickle brine; 200g ricotta; 75g sharp hard goat’s cheese, plus extra to finish; 2tsp chopped fresh thyme; 75g soft goat’s cheese log; 250g borscht-style pickled beetroot, cut into small cubes; 1 egg; Salt and freshly ground black pepper; FOR THE PASTRY; 200g plain flour, plus extra for dusting; 150g rye flour; 225g cold butter, cut into small cubes; 1tbsp caraway seeds Pinch of salt

VMG Recipes