Ingredients:

  • 1 1/4 cups (150g) all-purpose flour, plus extra for dusting
  • 1/2 tsp salt
  • 1/2 cup (113g) cold unsalted butter, cut into 1/2-inch cubes
  • 1/4 cup (60ml) ice water
  • 3 medium beetroots (approx. 1 lb / 450g), peeled
  • 1 tbsp olive oil
  • Salt and freshly ground black pepper, to taste
  • 4 oz (113g) soft goat cheese, room temperature
  • 1/4 cup (60ml) heavy cream
  • 1 large egg, lightly beaten
  • 1 tbsp chopped fresh thyme leaves
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey

Instructions:

  1. Make the Pastry: Combine flour and salt. Cut in butter using a food processor or your fingers until the mixture resembles coarse crumbs. Gradually add ice water until the dough just comes together. Flatten into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
  2. Roast the Beetroots: Toss peeled and thinly sliced beetroots with olive oil, salt, and pepper. Spread in a single layer on a baking sheet lined with parchment paper. Roast until tender and slightly caramelized.
  3. Prepare the Goats Cheese Filling: In a bowl, beat together goat cheese, heavy cream, egg, thyme, salt, and pepper until smooth and creamy.
  4. Assemble the Tart: Roll out the pastry dough on a lightly floured surface and transfer it to the tart pan. Press the dough into the pan and trim the edges. Dock the bottom of the crust with a fork.
  5. Blind Bake the Crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake until the edges are lightly golden. Remove the weights and parchment paper and bake for a few more minutes to dry out the bottom.
  6. Fill and Bake: Spread the goats cheese filling evenly over the baked crust. Arrange the roasted beetroot slices artfully on top of the filling. Bake until the filling is set and the beetroots are slightly browned.
  7. Make the Honey-Balsamic Glaze: While the tart is baking, combine balsamic vinegar and honey in a small saucepan. Simmer over low heat until slightly thickened and syrupy.
  8. Glaze and Serve: Let the tart cool slightly before removing it from the pan. Drizzle the honey-balsamic glaze over the tart and serve warm or at room temperature.