Beetroot tart with goat cheese and thyme

Visit Groningen presents a beetroot tart with goat cheese and honey. Our version has a baked egg-and-cream filling and thyme: our own variation on that regional inspiration.

4 people, lunch · Preparation: 20 min · Cooking: 45 min · Resting: 10 min

Times are guidelines; preheat during preparation where possible. Allow extra time to cool food before storing it.

Equipment

24 cm metal tart tin, baking paper, baking beans, bowl

Ingredients

• 230 g chilled savoury pastry
• 500 g precooked beetroot, drained weight
• 100 g onion, peeled
• 15 ml rapeseed oil
• 3 medium eggs
• 150 ml cooking cream
• 150 g soft goat cheese
• 10 g honey
• 2 g fresh thyme leaves
• 1 g salt
• 0.5 g ground black pepper

Method

1. Preheat a conventional oven to 190 °C. Line the tin with the pastry and prick the base. Cover with baking paper and baking beans; bake for 10 minutes. Remove the paper and beans and bake for another 5 minutes.
2. While the base bakes, finely chop the onion and cut the beetroot into 1 cm cubes. Pat the beetroot dry. Cook the onion in the oil over medium heat for 5 minutes; leave to cool briefly.
3. Beat the eggs, cream, honey, thyme, salt and pepper together. Spread the beetroot and onion over the base. Crumble the goat cheese on top and pour over the egg mixture.
4. Bake for about 30 minutes. The centre should be set and must not ripple like liquid when moved. Bake for another 5 minutes if necessary, loosely covering the edge if it is becoming dark. Rest for 10 minutes before slicing.

Storage

Cool leftovers within 2 hours and refrigerate in a covered container at 4 °C. Eat within 2 days. Reheat a stored portion once until piping hot throughout.

Allergens

Contains wheat (gluten), egg and milk. The pastry’s product label provides information about other allergens.

Our own version based on the cited regional sources. Not test-cooked by the editorial team; timings are a guide and the stated doneness is decisive.