TO DRINK: Goat’s cheese and Sauvignon Blanc are a delicious match. Try Steenberg’s stand-out example.
Beetroot tart with goat's cheese medallions, onion marmalade and rocket
Ingredients
- 8 to 10 baby beetroot
- 30ml (2 tbsp) balsamic vinegar
- 15ml (1 tbsp) olive oil
- 10ml (2 tsp) fresh thyme
- salt and freshly ground black pepper, to taste
- GOAT’S CHEESE MEDALLIONS
- 100g soft goat’s cheese, cut into 1cm slices
- 60ml (¼ cup) cake flour
- 1 large egg, lightly beaten
- 100ml breadcrumbs
- 15ml (1 tbsp) coarse black pepper
- ONION MARMALADE
- 3 onions, peeled and thinly sliced
- 30ml (2 tbsp) olive oil
- 100g (½ cup) sugar
- 100ml red wine vinegar
- 30ml (2 tbsp) balsamic vinegar
- 1 bay leaf
- 30ml (2 tbsp) Parmesan, freshly grated
- rocket leaves, to serve
- 30ml (2 tbsp) basil pesto, to serve
Instructions
Preheat the oven to 180°C.
Parboil the beetroot until slightly soft. Peel and cut into halves or quarters. Place in a roasting tray, drizzle with the balsamic vinegar, oil and thyme, and season. Roast until caramelised and soft in the centre.
For the medallions, coat the cheese in the flour, dip in the egg, and roll in the breadcrumbs and pepper. Shallow-fry until golden. Drain.
For the marmalade, sauté the onions in the oil until soft, add the sugar and caramelise for a few minutes. Add the vinegar and bay leaf. Reduceuntil the onions are translucent and the consistency is thick and syrupy. Preheat the oven to 200°C.
Roll out the pastry and cut into squares or circles. With a sharp knife, mark a 1cm border around the pastry, sprinkle with the Parmesan and top with the beetroot. Bake until the pastry is crisp and golden.
Place on a serving dish and top with a spoon of onion marmalade and crispy goat’s cheese medallion. Scatter with rocket and drizzle with basil pesto.
