Beetroot tart with goat’s cheese medallions, onion marmalade and rocket

May 4, 2012 (Last Updated: January 11, 2019)

TO DRINK: Goat’s cheese and Sauvignon Blanc are a delicious match. Try Steenberg’s stand-out example.

Print Recipe

Beetroot tart with goat's cheese medallions, onion marmalade and rocket

Serves: 4
Cooking Time: 1 hour 30 mins

Ingredients

  • 8 to 10 baby beetroot
  • 30ml (2 tbsp) balsamic vinegar
  • 15ml (1 tbsp) olive oil
  • 10ml (2 tsp) fresh thyme
  • salt and freshly ground black pepper, to taste
  • GOAT’S CHEESE MEDALLIONS
  • 100g soft goat’s cheese, cut into 1cm slices
  • 60ml (¼ cup) cake flour
  • 1 large egg, lightly beaten
  • 100ml breadcrumbs
  • 15ml (1 tbsp) coarse black pepper
  •  
  • ONION MARMALADE
  • 3 onions, peeled and thinly sliced
  • 30ml (2 tbsp) olive oil
  • 100g (½ cup) sugar
  • 100ml red wine vinegar
  • 30ml (2 tbsp) balsamic vinegar
  • 1 bay leaf
  • 30ml (2 tbsp) Parmesan, freshly grated
  • rocket leaves, to serve
  • 30ml (2 tbsp) basil pesto, to serve

Instructions

1

Preheat the oven to 180°C.

2

Parboil the beetroot until slightly soft. Peel and cut into halves or quarters. Place in a roasting tray, drizzle with the balsamic vinegar, oil and thyme, and season. Roast until caramelised and soft in the centre.

3

For the medallions, coat the cheese in the flour, dip in the egg, and roll in the breadcrumbs and pepper. Shallow-fry until golden. Drain.

4

For the marmalade, sauté the onions in the oil until soft, add the sugar and caramelise for a few minutes. Add the vinegar and bay leaf. Reduceuntil the onions are translucent and the consistency is thick and syrupy. Preheat the oven to 200°C.

5

Roll out the pastry and cut into squares or circles. With a sharp knife, mark a 1cm border around the pastry, sprinkle with the Parmesan and top with the beetroot. Bake until the pastry is crisp and golden.

6

Place on a serving dish and top with a spoon of onion marmalade and crispy goat’s cheese medallion. Scatter with rocket and drizzle with basil pesto.

 

 

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May 4, 2012 (Last Updated: January 11, 2019) By
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