Darren's Beetroot Tart
Darren’s Earth Week Tehnical is a vibrant celebration of garden-table flavours: an earthy beetroot tart layered with slices of tangy pickled beetroot and a punchy beetroot leaf pesto, all nestled in a buttery parmesan shortcrust and decorated delicate edible flowers and horseradish cream.
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COOKING TIME: 2 hours
INGREDIENTS
Beetroot:
2 bunches small red beetroot (approx. 10-12 bulbs), leaves intact
2 bunches small golden beetroot (approx. 10-12 bulbs), leaves intact
2 bunches small target beetroot (approx. 10-12 bulbs), leaves intact
120ml olive oil
40ml red wine vinegar
6 – 8 thyme, fresh sprigs
Salt flakes and pepper, to taste
Water, to steam
Parmesan Shortcrust Pastry:
150g wholemeal spelt flour
½ tsp ground coriander
¼ tsp ground black pepper
30g parmesan cheese, finely grated
½ tsp table salt
100g unsalted butter, chilled and diced
1 egg yolk
2-3 tbsp cold water (as needed)
Pickled Beetroot:
250ml water
125ml apple cider vinegar
1 tbsp caster sugar
1 tbsp salt flakes
1 tsp black peppercorns
1 tsp mustard seeds
1 tsp coriander seeds
2 bay leaves
2 bulbs of each type from above
Beetroot Leaf Pesto:
75g beetroot leaves, chopped (greenest, nicest leaves)
1 garlic clove, roughly chopped
40g almonds, skin on
100 - 120g parmesan cheese, grated
80ml extra virgin olive oil
Lemon, juice + zest, to taste
1 – 2 ice cubes
Salt flakes and pepper, to taste
Horseradish cream:
200g Creme fraiche
200g Pouring cream
Large piece horseradish, peeled, finely grated
1 lemon, juice & zest to taste
Salt and white pepper to taste
Edible flowers
METHOD
Prepare the beetroots: Preheat the oven to 200°C. Remove pre-washed leaves and set aside for the pesto. Select two similar sized beetroots of each colour, set aside for pickling.
Roast beetroots: In two roasting trays divide the olive oil, vinegar, water and thyme. Place the red beetroots into one tray and toss. Add golden and target beetroot to other tray and toss. Cover with foil and bake for 30 – 35 minutes or until cooked through but still have some resistance.
Remove beets from oven, allow to cool and steam slightly, keeping the foil on for about 10 minutes to steam. When cool enough to handle, using a paring knife, remove skin from beetroots, keeping each type of beet separate. Thinly slice into rounds, using a mandolin with a guard. Set aside, covered on a tray.
For the shortcut parmesan pastry: Reduce oven temperature to 180°C. Make pastry. In a large bowl, combine the spelt flour, coriander, black pepper, grated parmesan and salt. Add chilled butter and rub into flour to resemble coarse breadcrumbs. Add egg yolk and gradually add cold water, mix until the dough is sticky and comes together. Turn the dough onto a lightly floured surface, shape into a ball, wrap and rest in fridge for 10 – 15 minutes.
Pickle the beetroots: In a small saucepan, add all ingredients except the beetroots, bring to a simmer, remove from heat and set aside to cool slightly. Peel and thinly slice raw beetroots using a mandolin separating each variety into separate bowls. Pour cooled pickling liquid into each bowl, set aside to infuse.
Parmesan pastry: Roll the dough into a square, approx. 3 mm thick, line tart tin with pastry, trim and prick the dough with a fork. Refrigerate.
Beetroot leaf pesto: Choosing the brightest green beetroot leaves, remove stems and roughly chop. Using a mortar and pestle add 150g leaves, and remaining ingredients garlic, almonds, parmesan, olive oil, lemon juice, zest and a little ice. Pound until just combined maintaining some texture and a vibrant green colour. Season with salt and pepper to taste. Transfer to a piping bag, cover and refrigerate until needed.
Parmesan pastry: Blind bake the tart using baking beads for 15 minutes, remove baking beads and cook for a further 10 – 15 minutes or until golden, set aside to cool.
Make the horseradish cream: In the bowl of a stand mixer, combine the creams, grated horseradish, lemon zest and juice, salt and pepper and whisk until firm. Transfer to a piping bag set aside in fridge.
To assemble and decorate: Strain pickling liquid from raw beetroots and pat to dry. Remove cooked tart from tin, pipe horseradish cream over the base, reserving small amount for final decoration. Smooth cream with a palette knife. Lay roasted beetroot slices decoratively, alternating colours, on top of cream.
Pipe dots of horseradish cream decoratively, place pickled beetroots, pipe dots of pesto, finely grate a little more horseradish lightly
