Spiced Beetroots, Goat Cheese and Smoked Trout Tart
I had one last portion of the Goatsbridge Smoked Trout in the freezer and I had bought a bunch of fresh beetroots during the week so I’ve been pondering how to match them so that they would make a happy song in my mouth. I’ve also been wanting a pizza for the last couple of weeks so figured I would combine what I had with what I wanted and came up with this baby.
I don’t have an exact costing as explained in the previous post I did not pay for the trout. I had the roll of puff pastry in the freezer and I don’t have an exact price but they tend to be under €2.00. I “think” the 3 large beetroots came to around €3.50 and I had the rocket, garlic and lemon juice knocking about. You would get lunch for 4 for about 10 euro if you served the tart with a side salad.
3 large beetroots; 1 ready to roll puff pastry; 6 slices of fresh goat cheese; 1 portion of smoked trout; 1 handful of rocket leaves; 1/3 of a lemon; 1 bulb of garlic, 1 table spoon of chili flakes (I used piment d’espelette; a mild smoked chili from the Basque country in France).
Peel and slice your beetroots. You want the slices to be about 3 to 5 milimetres thick (yes, I count in metrics, deal with it!). A neat trick when you’re handling beetroots is to rub your hands with a little bit of oil to avoid staining. Place your beetroots in an oven dish with the garlic. Mix the chili and drizzle with olive oil. Leave it in the preheated oven (180 C / gas mark 5/6). Check in after 30 min and remove the garlic. If the beetroots are still too firm for your taste leave them until they are cooked through. This shouldn’t take much more than another 15 min.
In the meantime, place your pastry on a tray and prick the bottom of it. Weight it down using baking beans or just some lentils on baking parchments and cook the pastry blind for 10 to 15 min or until it has started puffing but is still uncoloured.
Take it would of the oven, remove what you used to weigh it down and start layering the beetroot slices. Add the goat cheese and the roasted garlic and place back into the oven for 10 to 15 min.
Remove it from the oven and let it cool down for 5 min. Add your handful of rocket, your shreds of smoked trout and give a tiny squeeze of lemon juice and a drizzle of olive oil. Enjoy while it’s warm.