Suzanne’s Recipe 22 2015 -Tarte au Betterave et fromage de chevre

IMG_9829 (400x299)One of my favourite cheeses to cook with is the Buche de Chevre – Goat’s cheese log. This tangy and firm textured goat’s cheese has a white edible crust and is shaped like a log. It acquires a lovely, toasty flavour when grilled. It can be used in many dishes, one of the easiest recipes that I like to make for a starter or as a light lunch is a puff pastry tart topped with thin sliced beetroot and chunks of Goat’s cheese. It is ideal if you wish to make a quick and tasty meal. Goat cheese production is prevalent in the Loire region where you can find Sancerre wines, this delicate Sauvignon Blanc wine pairs very well with the toasted buche.

Ingredients for 2 people:

  • 1 square of frozen puff pastry
  • 4 medium sized beetroots
  • 100g Buche de Chevre from the French Market shop
  • Coarse fleur du sel de Guerande  “           “          “
  • Spoonful of olive oil

 

Pairing suggestion – a bottle of E Mellot Sancerre from the French Market Cape Town

Directions:               

  • Defrost a square of Puff pastry
  • Preheat oven to 200 degrees ( or manufacturers recommended temperature)
  • Chop the stalk and tails off the beetroot
  • Place the beetroot in salted water in a heavy based saucepan
  • Boil the beetroot until tender, about 25 minutes
  • Strain and peel off the skins
  • Slice the beetroot finely
  • Place the pastry on to a baking tray
  • Layer the beetroot across the top of the pastry
  • Chop the Buche de Chevre into small pieces
  • Dot the pieces across the top of the beetroot
  • Smear some olive oil across the top of the pastry that is not covered by beetroot
  • Sprinkle the salt across the top of the tart
  • Bake in the oven for about 25 minutes until golden and well risen
  • Slice the pastry into suitable sizes depending whether you are serving this as a nibble with a cocktail or as starter or main course. To make it more substantial you can serve a fresh green salad with it. Rocket goes well with this tart.

Serve with a glass of Sancerre, a lovely Sauvignon Blanc wine from the Loire region

Bon Appétit!

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