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.