Name: Pickled Beetroot Tart with Goat’s Cheese
Cook time: 35 min
Yield: 1
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 thyme; 75g soft goat’s cheese log; 250g Pickled beetroot, cut into small cubes; 1 egg; Salt and freshly ground black pepper; 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

PICKLED BEETROOT TART WITH GOAT’S CHEESE