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So I got inspiration for this recipe during our recent visit to Texture restaurant – you can read all about it in my review, our first course was Beetroot and Gorgonzola. Of course, they used the finest of ingredients – as they should at a Michelin establishment – but they were two flavours I’ve not really had together before.
This tart is creamy and rich. Gorgonzola isn’t an overpowering flavour and works so well with the earthy tones of the beetroot and both are complimented by balsamic onions.
This is really quick to put together, and in my humble opinion, tastes better after a day once the flavours have developed. After you’ve made it, pop it in the fridge and pull it out for some easy week night dinners and tasty lunches.
Beetroot & Gorgonzola Tart
- 6 sheets of ready made filo pastry
- 1 beaten egg
- 0.9 ounces walnuts crushed in a mortar and pestle (25g)
- 3 beetroots
- 4 tbsp sugar
- 3 red onions finely sliced
- 3.9 ounces balsamic vinegar (100ml)
- 1.7 ounces red wine vinegar (50ml)
- 1.7 ounces olive oil (50ml)
- 3 eggs
- 10.1 ounces creme fraiche (300ml)
- 2 tbsp fresh chives finely chopped
- 7 ounces gorgonzola (200g)
- Pre-heat the oven to 200º.
- It is best to use a large pyrex or ceramic serving dish to make the tart, but if you use a tin, just line it with baking paper first so it doesn't stick.
- Take a sheet of filo and place it in the dish, so that the pastry comes up the sides slightly. Gently brush with some beaten egg and sprinkle over a small amount of the crushed walnuts. Lay another piece of filo over the top and repeat the process until you have placed on your last layer of filo. Brush well with the beaten egg and put in the oven for 10mins. Once golden brown, leave to one side to cool.
- Top and tail the beetroots and cut them into 1/2 cm slices. Put on a roasting tray and sprinkle with a table spoon of caster sugar and a good pinch of salt. Place in the oven for about 20mins. Test with a knife - they should be soft with little resistance, and put to one side to cool.
- Turn the oven down to 180º.
- Put the sliced onions into a saucepan and add the balsamic and red wine vinegar, along with the olive oil and 3 tablespoons of caster sugar. Put on a low heat and stir occasionally until the liquid has evaporated. This should take about 20 minutes. Leave to one side to cool.
- In a bowl, whisk together the eggs, creme fraiche and chives. Add salt and pepper to taste. Cut the gorgonzola into 1/2 centimetre cubes and stir in to the egg and cream.
- Take the filo case, and evenly spread over the onion mixture. Place the roasted beetroot slices on top and then pour over the egg and cream mixture. Pop in the oven for 40mins, until the filling has set and the top is golden brown.
- Serve up with a side salad and a large glass of chenin blanc!