Show Me How Chef
Steve Nelson

Ph: 02 9836 2220
Mob: 0433 057 900
Email: showmehowchef@bigpond.com
CARAMELIZED ONION, BEETROOT & BINNORIE GOATS CHEESE TARTLETS

(Makes 20 small tartlets)

Ingredients

Short Pastry
  • 250g Plain Flour
  • 125g Butter – Diced into 1cm cubes
  • ½ Tsp Salt
  • 65g Water
  • Caramelized Onion
  • 500g Spanish Onions – Peel, ½, & slice
  • 2 Cloves Garlic – Peeled, chopped & crushed
  • 4 Sprigs Fresh Thyme - Stripped
  • 2 Tbs Extra Virgin Olive Oil
  • 50g Brown Sugar
  • 100ml Balsamic Vinegar
  • 100ml Red Wine
  • Pinch Sea Salt Flakes & cracked black pepper
  • Roast Beetroot
  • 1 Bunch Beetroot
  • 2 Tbs Vinegar
  • 2 Tbs Brown Sugar
  • 2 Bay Leaves
  • 6 Black Peppercorns
  • 1 Tsp Salt
  • 2 Sprigs of Thyme – Stripped & Chopped
  • 1 Tbs Extra Virgin Olive Oil
  • Pinch Sea Salt & Fresh cracked black pepper
  • Chopped Flat Leaf Parsley for garnish
  • Finish
  • 500g Binnorie Goats Log or Pyramid
  • CARAMELIZED ONION, BEETROOT & BINNORIE GOATS CHEESE TARTLETS

    Methods

    Short Pastry
  • Sift the flour & salt into a bowl. Add the butter and rub between your fingers until it resembles breadcrumbs and there are no lumps of butter.
  • Make a well in the centre and add the water. Gradually work the crumbs into the water, when the dough starts to form transfer it to the bench & knead for just a fewseconds until it is even & smooth.
  • It is important not to over-knead the dough as this will cause it to shrink and become tough during baking.

  • Wrap the dough in plastic & refrigerate for 1 hour to rest.
  • Pre-heat your oven to 180۫c.
  • On a floured bench, place your dough and flour the top. Roll the dough out to 3mm thick.
  • Cut out to 5mm larger than you need, place the round into flan moulds, place baking paper onto the pastry and fill with baking beads or raw rice.
  • Bake for 12 minutes, remove paper & beads & return to oven for 2 minutes.
  • The pastry should look dry throughout.
  • Caramelized Onions
  • Heat a large saucepan, add oil & fry onions until they start to caramelize. Add garlic & fry for 2 minutes.
  • Add Thyme, brown sugar, balsamic vinegar & red wine.
  • Simmer for 20 minutes or until almost all of the liquid is evaporated and it looks like jam. Season & remove.
  • Roast Beetroot
  • Remove stems from beetroot leaving about 3cm of stem on, wash beets and place in a saucepan. Cover with cold water, add vinegar, bay leaves, peppercorns, salt & brown sugar. Simmer until tender (about 45 minutes).
  • Remove saucepan from heat and allow beet to cool in the cooking liquid.
  • Remove beets and wearing cloves rub off the skin.
  • Cut out to 5mm larger than you need, place the round into flan moulds, place baking paper onto the pastry and fill with baking beads or raw rice.
  • Slice beets into wedges, toss with E.V. Olive oil, sea salt, cracked pepper and thyme. Place on a roasting tray & roast for 20 minutes @ 200۫c.
  • Assembly / Finishing
  • Fill the base of the flans with caramelized onions, top with a slice of roast beetroot, & crumble some Binnorie Goats Cheese on top.
  • Bake @ 180۫c for 5 minutes, remove & garnish with chopped flat leaf parsley.
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