Three-onion Tart

Three-onion, Goat’s Cheese and Marjoram Tart with Roasted Beets and Braised Leeks

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Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

On The Menu: Seasonal Recipes for a Culinary Life

On The Menu

By James Mackenzie

Published 2011

  • About

This dish uses ingredients that are readily accessible and easy to grow, and is a perfect companion for long, hot summer days. It’s always a favourite with our customers, either served as one large tart or as individual smaller portions.

Ingredients

  • 2 large white onions
  • 2 leeks
  • 150 g butter
  • 2 cloves garlic
  • bunch of spring onions, or scallions, chopped
  • ½ bunch fresh marjoram
  • salt & pepper
  • 200 g fresh goat’s cheese
  • 4 eggs
  • 250 ml double cream
  • rapeseed oil
  • 4 red beetroot
  • 4 yellow beetroot
  • 2 tblsp honey

    Method

    Pre-heat the oven to 180°C/gas mark 4.

    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, bake blind for 10 minutes at 180°C/gas mark 4, then remove the baking beans, brush with beaten egg and return to the oven for a further 2 minutes. Remove from the oven and cut all the excess pastry from around 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 250 ml of double cream together and season. Pour into the tart cases. Place a few fresh marjoram leaves onto the top of each tart, drizzle with rapeseed oil. Bake the tarts in the oven at 160°C/gas mark 3 for about 20 minutes.

    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 cook for a further 10 minutes on a low heat. Blend in a liquidiser and pass through a sieve. Check the seasoning.

    To braise the baby leeks, trim and cook them in a saucepan with a knob of butter and 50 ml of water until just cooked. All of the water will evaporate to leave a butter glaze.

    Serve the hot tarts topped with 2 baby leeks, spoon the beets and sauce around the tarts and garnish with sprigs of fresh marjoram.