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Roasted Heirloom Beetroot and Spinach Tart - Fenton & Fenton

Roasted Heirloom Beetroot and Spinach Tart

This tart takes a little love, but can be made ahead of time and enjoyed later.
Serve with fresh basil leaves, pomegranate arils and shaved bullseye beetroot.
1 quantity cheese pastry (see method, step 1)
750gm mixed heirloom baby beetroot (we used a mix of golden, red and bullseye
heirloom, scrubbed and peeled)
1 onion, cut into wedges
50 ml red wine vinegar
1/2 cup brown sugar
Sea salt & cracked black pepper
2 TBS extra virgin olive oil
180ml single pouring cream
180ml full cream milk
6 eggs, lightly beaten
10g finely grated parmesan cheese
100g baby spinach leaves
200g goats curd
Basil leaves
Pomegranate arils
Shaved bullseye beetroot
  1. While the cheese pastry (recipe below) is chilling, preheat oven to 200 degrees celsius.
  2. Place the scrubbed, peeled and trimmed beetroot into little bundles of aluminium foil. Mix the vinegar, salt, pepper, sugar until sugar is dissolved. Drizzle over the beetroot bundles. Close foil and bake on tray in oven for 45-50 mins or until tender. Set aside to cool and reduce oven to 180 degrees celsius.
  3. Lightly grease the base and sides of a 23cm round deep tart tin (5cm or more) and line with baking paper.
  4. Grate or crumble the pastry into the tart tin and push into the sides. Line pressed pastry with baking paper and fill with baking weights or uncooked rice.
  5. Place on an oven tray and cook for 25 mins. Remove the paper and weights and cook for a further 8 mins or until pastry is golden.
  6. Whilst the pastry is cooking, heat oil, in a small fry pan over a medium heat and cook until lightly golden and soft, seasoning with salt and pepper. Set onion aside.
  7. Place the cream and milk in a small saucepan over a medium heat and bring to just below boil and then take off the heat. Mix the eggs and parmesan in a bowl and whisk to combine. Gradually add the cream mixture and whisk until smooth. Add the onion mixture.
  8. Place half of each beetroot and the spinach leaves into the pastry shell. Pour over the egg mixture and top with the remaining beetroot, spinach and goats curd. Reduce heat to 160 degrees celsius.
  9. Bake the tart for 1 hr 30 min or until golden and set. Set aside to cool for 30 mins before removing from the tin. 
  10. Serve with fresh basil leaves, pomegranate arils and shaved bullseye beetroot on our Wabi Sabi Dinner plates and enjoy! Serves 6-8.
Cheese Pastry
2 cups plain flour
1 tsp sea salt
150g cold unsalted butter, chopped into small cubes
60g grated vintage cheddar cheese
40g grated parmesan cheese
1 egg
  1. Mix all ingredients in the bowl of a food processor and process until the pastry comes together.
  2. Wrap the ball of dough in plastic wrap and refrigerate for 1 hour until firm.