Beetroot And Feta Tart Recipes

Steps:

• Preheat oven to 450°F.
• Trim beets, leaving about 1 inch of stems attached (reserve greens for another use). Wrap beets tightly in foil and in a baking pan roast in middle of oven until tender, about 1 hour.
• While beets are roasting, on a lightly floured surface with a floured rolling pin roll out dough into a 12-inch round (about 1/8 inch thick). Fit dough into a 9-inch tart pan with a removable fluted rim. Roll rolling pin over top of shell to trim dough flush with rim. Chill shell until firm, about 30 minutes. Unwrap beets carefully. When beets are cool enough to handle, slip off skins and stems. Beets may be roasted 1 day ahead and chilled, covered.
• Reduce temperature to 375°F.
• Line shell with foil and fill with pie weights or raw rice. On a baking sheet bake shell in middle of oven 30 minutes. Carefully remove weights or rice and foil and bake shell until just golden, about 10 minutes more. Cool shell in pan on a rack. Shell may be made 1 day ahead and kept in pan, covered, at room temperature.
• Reduce temperature to 350°F.
• Thinly slice beets and arrange in shell. Crumble feta into small pieces and in a bowl whisk together with cream and eggs. Season egg mixture with salt and pepper and pour over beets. Bake tart in middle of oven until filling is set, about 20 minutes, and cool in pan on rack.
• If making garnish, peel beet and, using a spiral slicer (see note, this page), shred beet into spirals.
• Serve tart garnished with spiral beet shreds.

Steps:

• Put a large pan of salted water on a high heat, bring to the boil and add the beetroot chunks. Boil for 5 mins, then transfer the beetroot to a plate using a slotted spoon. Set the pan of cooking water aside.
• Meanwhile, put the olive oil in a large frying pan set over a medium heat, then add the onions, celery and carrots, and cook for 8 mins until softened. Finely chop the basil stalks and celery tops, then add to the pan along with the garlic, and fry for another 30 seconds.
• Tip the pasta into the pan of beetroot water and simmer for 13-15 mins (depending on what pasta you're using) until just cooked but retaining a little bite. Drain, reserving 200ml of the pasta water and tip the pasta back into the pan.
• Meanwhile, put the beetroot with half of the fried veg into the bowl of a food processor with most of the basil leaves and the crème fraîche, then blitz until smooth. Gradually add the reserved pasta water to loosen until you have a thick mixture.
• Stir this sauce through the pasta along with the remaining fried veg and some seasoning. Divide between bowls, crumble over the feta, then scatter with the remaining basil leaves. Grind over some black pepper, if you like.

Steps:

• Heat oven to 200C/180C fan/gas 6. Rub the beetroots and garlic cloves with 2 tsp olive oil. Wrap in a double layer of foil, adding 5 tbsp water into the package. Place in an ovenproof dish and bake for 2 hrs or until tender. Test them by inserting a small sharp knife. When the beetroot is cool enough to handle, gently rub off the skins. Set aside, saving the garlic cloves.
• Meanwhile, heat a small frying pan. Toast the coriander seeds for a few mins until aromatic, then grind using a pestle and mortar. Toast the cumin seeds, leave them whole and mix in with the coriander.
• Heat 3 tbsp olive oil in a frying pan, add the onions, toasted spices and some seasoning. Cook very gently for 30 mins or until the onions are soft and golden.
• Unroll the pastry and cut out 4 large circles using a 12cm cookie cutter (or use a small sharp knife to score round a bowl or plate). Place the pastry circles on a baking- parchment-lined baking sheet. Gently score a 1cm border around each and prick the centre area with a fork. Bake in the oven for 10-15 mins. Meanwhile, mix the harissa, vinegar and remaining 1 tbsp olive oil in a small bowl. Thinly slice the beetroot. Remove the pastry bases from the oven and carefully press down the middle areas with the back of a spoon to flatten.
• Squeeze the garlic cloves out of their skins and stir into the onions. Spread this mixture evenly into the tarts, then layer on the beetroot slices in a circular pattern, slightly overlapping them. Brush the harissa mix onto the beetroot, then brush the egg on the border and sprinkle with the nigella seeds. Bake in the oven for a further 12-15 mins until the pastry is cooked and golden.
• To make the salad, whisk together the extra virgin olive oil, tahini, lemon juice, honey, seasoning and 1 tbsp water. Toss the chicory and watercress in the dressing. Remove the tart from the oven, scatter over the feta and serve alongside the leaves.