Eat your share of red veggies with this recipe….

Diana Henry’s Beetroot goat’s cheese and Hazelnut tart
This recipe contains nuts. Walnuts can be used instead of hazelnuts.
Right now the weather in Singapore is really nice to have a warm tart, well it’s not cold but it’s cooler and it’s a great comfort food after a day of Asanas. Beetroots a an excellent blood cleanser so indulge!!!!
500g puff pastry (buy an already made frozen or fresh. I personally like the round fresh from Carrefour at Plaza Singapura available next to the sausages in the referred section)
3 large red onions, very finely sliced (2 are plenty enough)
4tbsp olive oil
Leaves from 1 sprig of rosemary, chopped
Salt and pepper
350g cooked beetroot, cut into quarters ( buy them fresh, peel and boil them until tender if your’ lazy and not a fresh freak then get it canned and drain well)
250g goat’s cheese, broken into chunks
2tbsp hazelnuts, very roughly chopped
A little extra virgin olive oil for drizzling
Some rocket leaves to sprinkle over before u eat
Cooking Directions
Preheat the oven to 190ºC.
Roll out the pastry, either into a square or round (or an irregular free-form shape is fine). It shouldn’t be any thicker than a 10 pence piece.
Put the pastry onto a floured baking sheet and prick it all over with a fork (Important part). Then put into the oven for 20 mins. Remove from the oven and, if the centre has risen, gently flatten it. Turn the heat up to 200ºC.
Meanwhile make the topping. Heat the oil in a saucepan and add the onions. Make sure they get coated with all the fat, add 2tbsp water, season and cover the pan. Turn the heat down very low and let the onions sweat for about 20 mins. You need to check every so often to make sure they’re not catching and burning at the bottom. You may need to add a splash more water. The onions should be completely soft.
Stir in the rosemary. If the mixture is very moist or almost wet, turn the heat up to drive off the excess. You don’t want too wet a mix to go on top of the tart.
Top the pastry with the onions, leaving a rim of about 4cm round the edge, then add the beetroot wedges, then the crumbled cheese. Season with salt and freshly ground pepper and drizzle with extra virgin olive oil.
Put this back into the oven and cook for 10-15 mins, scattering the hazelnuts over the top 3 mins before the end of cooking time (they just need to get toasted). The cheese should be golden in patches and the pastry should be cooked but not too dark in colour.
Serve immediately. Top up with the rocket leaves it really complements the tart nicely.

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