BBC Food - Recipes - Beetroot tart with salt and vinegar caramel goats’ curd
Make this beetroot and goats' cheese tart for a simple but impressive starter.
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Cooking tools:
- Mandoline
- Food processor
- Rolling pin
- Oven
- Baking sheet
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Peeler
- Fork
- Whisk
- Mixing bowl
- Measuring spoon
- Spoon
- Kitchen timer
Ingredients
- 2 large beetroot
- 1 garlic bulb
- 2 sprigs fresh thyme
- 150g/5oz caster sugar
- 300g/11oz shop-bought puff pastry
- 50g/2oz butter
- 1 red onion , finely sliced
- 50m/2fl oz port
- 25ml/1fl oz red wine vinegar
- 25ml/1fl oz sherry vinegar
- large pinch salt
- 50g/2oz pine nuts , toasted in a dry frying pan
- 150g/5oz fresh goats' curd
- 110ml/4fl oz olive oil
- 1 bunch fresh tarragon , leaves only
- 1 bunch fresh basil , leaves only
- 1 bunch fresh coriander , leaves only
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