Today I’m sharing with you the last post in my 12 treats of Christmas series, and I thought I’d end on a savoury note with these pretty pink Beetroot and Goats Cheese Tarts.
Shredded beetroot, apple, red onions and balsamic come together in a sweet yet earthy filling dotted with creamy white goat cheese and is encased in a herb and butter pastry. And to lighten things up I’ve used thick Greek yoghurt in place of cream. I’ve used yoghurt in tarts successfully before, when I made my Tomato and Harissa Tarts, and it works well here too.
While I’ve gone with 8 individual sized tarts teeny bite sized tarts served with cocktails would be a wonderful and vibrant way to kick off your Christmas party. I’d be a very happy girl on Christmas day with one of these and a glass of champagne!
Speaking of champagne, I thought I’d share a few of my favourite champagnes and sparkling wines, with something for every budget for your Christmas celebrations. You’ll notice I’ve recommended a few Tasmanian sparkling wines, and I’ll readily admit I have a bias towards Tasmanian wines given I grew up in Tasmania, but I do think the sparkling wines produced in Tasmania are fantastic quality, and definitely worth considering for your Christmas celebrations.
Budget bubbles (under $20)
- Yellowglen Vintage Cremant – beautiful creamy bubbles.
- Sieur d’Arques Grande Cuvee 1531 de Aimery – the name is a mouthful but these budget bubbles taste anything but budget.
- Bay of Fires Tigress Pinot Noir Chardonnay – this beautiful bubbly is produced by the same winemaker in charge of the much awarded Arras, but is at a much more budget friendly price point.
Mid range (Under $50)
- Jansz Premium Cuvee – Jansz is one of my favourites, in fact we served this at our wedding reception.
- Jansz Brut Rose
- De Bortoli Rococo Blanc de Blancs Non-Vintage – a beautiful creamy and biscuity bubbly
Premium (over $50)
- Henriot Blanc Souverain – this is my absolute favourite champagne. It’s smooth, creamy and elegant.
- House of Arras Grand Vintage – another beautiful Tasmanian sparkling by Gourmet Traveller wine maker of the year in 2011.
Well that’s it. I hope you enjoyed my 12 treats of Christmas series and found some ideas for your festive feast. Merry Christmas and I’ll be back in the New Year to share more delicious treats!
12 Treats of Christmas
Don’t forget to check out the other delicious treats in my 12 Treats of Christmas series.
- 250g (1⅔ cups) of plain (all purpose) flour
- 180g (1½ sticks plus 1 tbs) of cold butter
- 1 egg yolk
- 2 tbs of chilled water
- 2 tsp of dill, chopped
- 2 tsp of parsley, chopped
- 400g (14 oz) of beetroot, stalks trimmed
- 30g unsalted butter
- 1 tbs olive oil
- 2 red onions, thinly sliced
- ¼ cup (60ml) balsamic vinegar
- 2 tsp dill, finely chopped
- 1 apple, grated
- 150g soft goat’s cheese
- 2 eggs, lightly beaten
- ½ cup of thick Greek yoghurt
- Begin by making the pastry. Place the flour and butter in a food processor and process until the mixture resembles bread crumbs. Add the egg yolk, herbs and water and pulse until the mixture begins to come together to form a ball. Turn the mixture out onto plastic wrap and shape into a disc. Refrigerate for 30 minutes.
- Remove the pastry from the refrigerator and roll out the pastry on a lightly floured bench or silicone baking mat until approximately 5mm thick. Line 8 mini loose bottomed tart tins with the pastry, making sure to press into the sides, and trim the excess. Refrigerate for 15 minutes.
- Preheat the oven to 180 celsius (355 Fahrenheit) and line the tart with baking paper and fill with baking weights or beans. Bake for 10 minutes before removing the baking paper and weights and baking for a further 5 minutes or until the base is dry and lightly golden. Set aside to cool.
- Place beetroot in a saucepan of cold water and bring to the boil. Reduce heat to medium-low and simmer for 1 hour or until the beetroot is tender. Drain the beetroot and run under cold water and leave to cool before grating.
- Heat the butter and oil in a frypan over medium heat. Add the onions and cook, stirring occasionally, until the onions are softened. Add the apple, beetroot, vinegar and cook, stirring, for 5 minutes. Spread beetroot mixture over the bottom of the tart bases. Crumble the goat cheese over the beetroot filling.
- Whisk the egg and yoghurt together and carefully pour over the beetroot filling. Sprinkle the dill over the top and bake for 10 minutes or until set.