Every now and then I make something on a whim, expecting it to be nice, and I am pleasantly surprised when it tastes even better and becomes an instant favourite. Enter beetroot, tomato & goat’s cheese tartlets with mint.
Last week at the market I was really stretched for time and sadly had no opportunity to make a vegetarian option. This was noted by a number of people, and I felt dreadful as some had come down especially for the tarts that I had made before, so I promised to make it up to them and did this week with tartlets.
I don’t have a precise recipe as I was making them in bulk and on the hoof, however, they’re really straightforward. I used little tartlet cases but you could use a bigger tart tin. Line the greased/buttered tart base with homemade butter shortcrust pastry, it really is far superior to shop bought, and is very quick too. I had a fear of it for a long time after my Home Economics teacher, horrified at my efforts, yelled: it’s pastry you’re making, not leather! I also have very warm hands. However, when making it, I do my best not to touch it, using very cold butter and binding the pastry with a knife, putting it straight in the fridge to chill, and then rolling in as much of a hands off way that I can manage. It seems to work well.
Start building the tart with a layer of mascarpone, just enough to cover, and spread some shredded mint sparingly. Layer boiled or roasted, peeled and sliced beetroot, for tartlets about 3/4 slices with 2 slices of tomato wedged between. For a bigger tart arrange beetroot and tomato slices overlapping so that the mascarpone is covered. Add some goats cheese, I used a soft goat’s cheese from Somerset, but chevre or similar would work well too. Don’t cover it, just enough to taste. Finish with a light and fine grating of parmesan. Bake for 10-15 mins at 200 deg celsius until the pastry is browned.
Reading this it could do with a step by step picture guide, I’ll do one soon, maybe for next week’s market. Hopefully you get the picture (boom, boom!). It really is very easy, and really delicious. The sweetness of the beetroot and tomato, the tart goat’s cheese, the freshness of the mint, and the creamy mascarpone nestled in the butter shortcrust base is a real delight. It’s on the favourites list now, and I’ll be making it for veggie friends when they visit.
Here’s the pastry recipe. A note on the eggs: they’re not essential but give it a lovely richness. Use the best you can afford, I love the pretty blue Old Cotswold Legbars or Burford Browns. At the very least free range, if you can.
Homemade Butter Shortcrust Pastry Recipe
(enough for two large tarts or many little ones – this is the amount that uses exactly one packet of butter)
250g chilled butter
500g plain flour
2 beaten eggs, and the equivalent amount of cold water
Sift the flour. Add the butter in cubes and mix with your fingers until it looks like breadcrumbs.
Add the water and eggs a little at a time, blending in with a knife until it starts to take shape. Don’t let it get too wet, it’s fine if it’s a little crumbly (wet pastry, like a wet gizmo, makes a gremlin ;). Wrap in clingfilm and refrigerate for at least an hour.
Roll on a floured surface to your desired thickness, taking care not to overwork it.
And, that’s it! Not so scary, eh?