Saturday, 24 October 2015

Red and Yellow Beetroot Tart with Brie

I do love the versatility of the beetroot - from home-made beetroot granola to sweet homely cakes and bakes to vegan spreads and seitan 'steaks'. To world-wide inspired curries to wobbly jelly and simple, but colourful robust tarts - like this one. 
As you can see, I have used two different beetroots in this tart.  A Golden Beetroot and the traditional crimson-red
 I sliced the beetroot, then doused it generously with some good olive oil and good balsamic vinegar and allowed it to roast until it was tender.  I must emphasize the importance of good olive oil and good balsamic vinegar here, its essential as these two ingredients make the beetroot the star of the dish, without them, although aesthetically pleasing, the flavour  would just be too earthy. 



Whilst it was roasted Balsamic Beetroot slices were cooling, I got on with making the shortcust pastry, blind baked it.  The sliced beetroot is piled high into the tartlet casing before being baked, about 5 - 8 minutes towards the end I dabbed on some splodges of Brie cheese (feel free to use a vegan alternative).
Although we enjoyed this tart over two to three days, I have to admit, the recipe needs more work - something was amiss.  Just Balsamic Roasted Beetroot and Brie cheese didn't quite work so well.  Perhaps most of the cheese should have been layered between the beetroot slices as its not particularly attractive; or perhaps it needs some caramelized red onions on the pastry base.  I am sharing this with Shop Local hosted by Elizabeth's Kitchen as the beetroot came from a local grocers called the #FruitMachine, who grows it on his farm in this part of Wales. 

7 comments:

  1. looks beautiful with the different coloured beetroot - would be great with vegan mozzarella I have been experimenting with - hope you find the herbs or veg or flavours that will give it the lift you need

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    1. Thanks Johanna, yes - I thought so too. Just shame a little on flavour, yes mozzarella would be good, even a vegan variation.

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  2. This does look good. The only thing I can think of that you could add would be maybe some umami flavor? Like mushrooms or soy sauce somehow?

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    1. Thanks Jennifer. Yes, good idea.

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  3. I think this tart looks rather fantastic! I wonder what it was missing though..... loving the two tone beetroots - beautiful food art!

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    1. Thank you Elizabeth, I think horseradish cream would have worked well. So will try that next time. I am still so pleased you like this.

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  4. Such a pretty tart! The rings on the beetroot make a beautiful pattern and I love the contrast of the two varieties. I had no idea you could get a golden beetroot!
    Shame you felt something was missing. I saw the addition of the Brie and thought.... Oh yes, that would be perfect! I am sure you will find a solution!

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