Serves: 2 to 4
Make the most of a bunch of beetroot and the edible stems and leaves. The combination of creamy beetroot and dill is just perfect. This is perfect as dinner for two with any leftovers
- 1 x 445g Carême Sour Cream Shortcrust Pastry, defrosted
- 1 bunch medium sized beetroots with stems and leaves attached
- 100g goat’s cheese, chevre style (reserve some for garnishing)
- 75g cream cheese, chopped
- 1 egg
- 1 medium clove garlic crushed
- Sea salt flakes & black pepper
- 1 egg beaten for glazing
- 1 tablespoon chopped dill
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Step 1 - click here to display
Peel beetroots and dice roughly. Thoroughly wash (2 rinses might be needed) and chop the beetroot stems and leaves into small pieces. Place diced beetroot in a small pot filled with enough water to cover the beets. Place a steamer basket on top and place chopped stems and leaves inside. Cook the beets and steam the stalks and leaves for 10-12 minutes. Remove the leaves and check the beets are cooked, if still firm cook for a further 5 to 10 minutes then drain beets and squeeze excess water from the leaves and stems. Set aside to cool slightly.
Step 2 - click here to display
Preheat oven to 190C fan-forced (210C non-fan).
Place goat’s cheese, cream cheese, egg, garlic, pepper, salt and ½ cup of the cooled beets (not the leaves) into a bowl of a food processor and process until smooth. Toss the remaining beets in olive oil and sea salt, spread on a baking tray and roast for 20 minutes.
Step 3 - click here to display
Meanwhile line a baking tray with baking paper. Cut the sheet of pastry in half and place on baking paper. Wrap the remaining pastry in its plastic wrapping and re freeze within 24 hours of defrosting (ideally pop it in a snap lock bag before placing in freezer).
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Spread the steamed beet stems and leaves over the pastry leaving a 4cm border, spoon over the goats’ cheese mixture, gently fold the edges of the pastry over the filling, roughly pleating the pastry as you go. Brush the border with beaten egg. Bake in pre-heated oven for 10 minutes, reduce oven to 180C fan-forced (200C non-fan) and continue to bake for 20 to 25 minutes or until pastry is golden.
To serve top with the roasted beetroot, sprinkle with goat cheese and dill. Serve with a green leaf salad.
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