To make the pastry, sieve the flour and salt, and chop up the cold butter, mix together in a food processor to a fine crumb then add a tablespoon of chopped marjoram and bring together by adding the beaten egg. Wrap in cling film and rest for at least 30 minutes. Roll out the pastry and line 4 tart cases leaving pastry overhanging the edges,
For the onion filling, peel and slice the white onions, and then chop and wash the leeks. Sauté them both in a little butter with the crushed garlic until soft, remove from the heat. Add the chopped spring onions, some fresh marjoram and season with salt and pepper, divide the onion mix between the tarts and crumble goat’s cheese onto each one. Mix the 4 eggs and
Boil the beetroot until tender and then remove the skins, chop into even-sized 4cm pieces and then place in a frying pan with the honey and a knob of butter. Cook over a medium heat until they start to caramelise, then add a tablespoon of cold water, which will make a glaze by emulsifying the butter and honey.
To make the sauce, peel and thinly slice the onion and sweat in a saucepan with a lid on until soft. Add the marjoram and cream and
To braise the baby leeks, trim and cook them in a saucepan with a knob of butter and
Serve the hot tarts topped with 2 baby leeks, spoon the beets and sauce around the tarts and garnish with sprigs of fresh marjoram.