This beautiful goat’s cheese and beetroot quiche is perfect for spring and summer entertaining.
Adding roasted beetroot to this tart not only gives a delicate sweetness to the dish, but also injects a beautiful dash of colour to the table.
The creamy, tangy filling is topped with crunchy slices of marinated beetroot to create a show-stopping vegetarian tart.
Ingredients
- 300g soft goat’s cheese
- 4 medium free-range eggs
- 150ml crème fraîche
- 100g rinded goat’s cheese log
- 3 large beetroot (heritage varieties if you can find them), finely sliced – see tip
- 3 tbsp extra-virgin olive oil
- Grated zest and juice 1 large lemon
- Handful micro herbs (we used Growing Underground English Mix) or use fresh thyme leaves
For the all-butter shortcrust pastry
- 250g plain flour, plus extra for dusting
- ½ tsp sea salt
- 125g unsalted butter, chilled
- 1 large free-range egg yolk
- 4 tbsp ice-cold water
Equipment
- 23cm deep fluted, loose-bottomed tart tin; clean plastic gloves (to avoid getting your hands stained by the beetroot)
Method
- For the pastry, put the flour, salt and butter in a food processor, then pulse to a breadcrumb consistency. In a small bowl mix the egg yolk and cold water. Add to the flour and whizz briefly a couple of times to bring the pastry together. (If you don’t have a food processor, rub the butter into the flour/salt with your fingertips, then add the yolk/water and mix with a dinner knife.) Turn out onto a work surface, then bring together in a ball. Wrap in cling film, flatten to a disc, then chill for 30 minutes.
- Heat the oven to 200°C/180°C fan/gas 6. Roll out the chilled pastry on a lightly floured work surface to the thickness of a pound coin. Use to line the tart tin, pressing it to the edges, then prick all over with a fork. Don’t trim. Chill for 30 minutes.
- Line the tart tin with a previously scrunched up piece of baking paper/foil, then fill with ceramic baking beans or uncooked rice. Bake for 20 minutes, then remove the paper/foil and beans/rice and bake for 8-10 minutes more until golden and the pastry feels sandy. Turn down the oven to 160°C/140°C fan/gas 3.
- In a bowl beat the soft goat’s cheese, eggs and crème fraîche with some salt and black pepper. Trim the pastry edges with a sharp knife, then pour the egg mixture into the tart case. Crumble over the goat’s cheese log. Bake for 35-40 minutes or until the filling has set, with a slight wobble (see Make Ahead).
- Meanwhile prepare the beetroot. Put the sliced beetroot in a glass dish with the olive oil, lemon zest and juice and salt and black pepper. Marinate for 30 minutes.
- Once the tart has cooled slightly, toss the herbs through the beetroot, then arrange on top of the quiche. Serve immediately.
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© Image and recipe by delicious. magazine
Kumud Gandhi is a Nutritional Food Scientist bestselling Author, Broadcaster, and Keynote Speaker on the subject of nutritional health for productivity & performance in the workplace. In 2010 Kumud founded ‘The Cooking Academy’ a cookery school that focusses on cooking for nutritional health and wellbeing. Kumud regularly presents to international audiences on a variety of topics such as ‘Eating for Immunity and a Lifetime of Wellness’. She is an expert in the field of Wellness in the Workplace and works with organizations to create transformational change in employee health & well-being through nutrition and health coaching.
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