Beetroot Tart Tatin
An unusual take on this traditional French dish, our Baxters Beetroot tart tatin will make a great c...
Lunch
Caramelised Onion, Broccoli and Goat's Cheese Tart
Our Caramelised Onion Chutney goes with everything, but it was made for goat's cheese! These tarts can be enjoyed hot for lunch, or brought along cold as part of a picnic, just don’t forget to pack the chutney.
Difficulty
Medium
Time
60 minutes
Serves
4
Diet
Vegetarian
Ingredients
3 onions
50ml rapeseed oil
1 head of broccoli
200g goat's cheese
5 eggs
200ml double cream
300ml milk
Salt and pepper
Pre-made shortcrust pastry
Preparation
Preheat oven to 180°C.
Roll out pastry and line a 7inch tart ring. Bake blind.
Break the broccoli into small florets. Bring a large pan of salted water to the boil.
Blanch the broccoli for 1 minute, drain and plunge into cold water.
Slice the onions and cook in oil over a low heat until caramelised and golden
To assemble the tart randomly scatter the broccoli, caramelised onion and crumbled goat's cheese.
Using a teaspoon fill any gaps with small spoons of Baxters Caramelised Onion Chutney.
Whisk the eggs, milk and cream. Season generously. Pour into tart case to fill to the very brim.
Do this on a tray with the tart already in the oven to avoid spilling.
Bake for 30 minutes.
Serve straight away with a nice mixed salad.
Tip
Rest your pastry for 30 minutes before rolling out to allow gluten to rest.
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