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Beetroot, Orange and Goats Cheese Tart with Dill

Preheat the oven to 180°C. Start by boiling two large beetroots for 15 mins before running under cold water so that you can slide their skins off. Slice the beetroots into 1/2cm thick rounds and marinate in 1tbsp cider or white wine vinegar and the juice of half an orange for 15 minutes. Meanwhile, roll out 500g of puff pastry into an approximately 30 by 20 cm and place in a preheated oven for 15-20 mins, until puffed up and lightly golden. Remove from the oven and push down the risen middle, leaving a 4cm crust. Pat the beetroot slices dry and layer over the tart, topping with some grated orange zest, salt and pepper. Brush the beetroot with olive...

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