For the pastry dough:
Cut the butter into small pieces and mix with the flour, thyme and pepper until it resembles breadcrumbs. Add the water and work together until the dough forms a ball. Lightly flatten the dough into a disk, before wrapping in cling film and refrigerating for ca. 30 minutes.
Lightly grease a pie form that has a removable bottom (ca. 28 cm diameter). On a lightly floured surface, roll the dough out to a circle that is slightly larger than the pie form. Carefully place the dough into the pie form, and press the bottom and sides to create an edge. Chill the dough for another 15 minutes.
Preheat the oven to 180°C. Line the pastry with parchment paper, or aluminium foil, and fill with rice or dried beans. Blind bake the pastry crust for ca. 15 minutes. Remove the tart base from the oven and remove the rice/beans and parchment paper.
For the filling:
Grate the beet and cut the onions into thin slices. Heat the butter and oil in a pan. Add the onions and salt, and cook over a medium heat stirring occasionally for 6-8 minutes. Add the beetroot, balsamic vinegar, thyme and sugar, and cook for 5 minutes, or until the filling becomes thick and syrupy. Spread the mixture onto the tart base. Drop dollops of the goats cream cheese onto the beetroot filling.
Whisk together the eggs, cream and nutmeg. Carefully pour over the tart. Sprinkle extra thyme leaves on top, and bake for ca. 35 minutes.
Serve tart warm!
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