This Rosemary, Red Onion, Beetroot and Goats Cheese Tart with homemade savoury shortcrust pastry is an original savoury tart to serve as an appetiser, entree, main or side. The vegetarian tart is the perfect mix of flakey, crunchy, sweet and salty!
Place the Flour and Salt in your food processor. Cut the cold butter into small cubes and add it them the flour. Pulse until you get thin crumbs (1)
Pour in the cold watter, a little bit at the time, blending well between each addition. Keep adding the water until the dough comes together (2).
Place the dough over a large sheet of baking paper, and cover with a second sheet. Roll the pastry into a large circle (3), then place in the fridge to rest for at least 1 hour (or up to 24 hours in advance) (4).
Beetroot & Goats Cheese Mousse
While the pastry is resting, start preparing the Filling. Preheat your oven on 180°C/350°F.
Peel the Beetroots, slice them in half and place them over two sheets of aluminium foil. Drizzle with the Olive Oil and the Salt, then wrap the foil around them to fully cover them. Place in the oven to bake for 30 minutes.
When the beetroots are baked, cut them into smaller cubes and place them in your food processor with the Goats Cheese. Blend until smooth and combined. Set aside.
Putting the Tart together
Take the pastry out of the fridge and line it in the tart pan. Prick the base of the pastry with a fork. Place back in the fridge for at least 1 hour (or up to 24 hours in advance).
Preheat your oven on 180'C/350'F and place the pastry in the freezer while the oven is preheating. Blind bake for 10 to 15 minutes, or until the bottom of the pastry feels dry to the touch (5).
While the pastry is blind baking, prepare the rest of the toppings: peel the last Beetroot and cut it into small cubes, and slice the Red Onion into thin strips.
Carefully remove the shortcrust pastry from the oven and fill with the Goats Cheese and Beetroot Mousse.
Cover with the cubes of raw Beetroot, Red Onion Slices and Goats Cheese Crumbs. Sprinkle the Salt and Pepper and drizzle the Olive Oil over the toppings. Optionally, also sprinkle the rosemary leaves.
Bake for 30 to 40 minutes. Serve warm.
Disclaimer: I highly recommend using the measurements in grams/ml for more accuracy and a better result.For more information about this pastry and step-by-step instructions, you can read my Savoury Shortcrust Pastry recipe.
You should not see any big pieces of butter anymore.
You may need more or less Water - make sure you gradually add the water and blend well between each addition. Stop adding the water as soon as the dough comes together.
I find it helpful to place the tart pan over the rolled pastry to check if I have rolled it enough, and to estimate if the pastry will fit in the pan
You may want to place the rolled pastry over a baking tray to stay flat in the fridge.
I did not use baking beads to weight down the pastry here - we do want to bottom of the pastry to bake.