Okay, I have to admit that I was ready to hang up my cooking apron when I was making this because I kept on having major puff pastry issues, but the end result was too beautiful and yummy not to share in the hopes that those with better puff pastry karma would have no problems!
This Tarte Fine of Beetroot and Goat Cheese is a frilly type of dish suited to a girls’ lunch with lots of white wine, but even Carlo thought it tasted good after it had sat in his lunch box for a couple of hours.
The recipe says it makes 2 portions, but I think you can easily make it into 4 lunch-sized portions at $2.24 per serving.
I roasted my beetroot without reading the recipe properly, so they aren’t cut into thin slices. I think you can roast your own beetroot, or even use beetroot out of the can since that is perfectly sliced to make the fish scale pattern on the tart.
Round one of the puff pastry incident. Note to anyone trying this recipe: do not roll the hell out of your puff pastry because it will not puff, and do not put frozen puff pastry in the microwave in an attempt to defrost the pastry faster–you will only end up with a oozing mess of a puff pastry sheet. Do handle the puff pastry with care and ALWAYS let it thaw properly by sitting it on the counter for 40 minutes. If you do this, it will love you in return.
The tartes just out of the oven. It really isn’t worth the price to get heavy cream to use for the egg wash, so just use some normal milk in the wash from your fridge, or worst case scenario–just use egg yolk and water.
