Jacqueline's simple suppers: Beetroot tart

Published on Friday 12 June 2009 15:47

Short of time but still want a great midweek treat? The Scottish City Chef of the Year has a recipe to fit the bill

For the gluten-free pastry:

200g white mix, pastry mix or gluten-free flour

100g fat (for best results use half lard and half margarine)

1 medium egg, beaten

2-3 tbsp cold water

For the filling:

500g beetroot

250g goat's cheese

1 bag mixed leaves

To make the pastry tarts, put the pastry mix or flour in a bowl, then add the fat. Fats need to be as cold and hard as possible, so keep them in the fridge until you're ready to use them.

Cut the fats into small pieces and rub into the mix using your fingertips until you have a mixture that resembles coarse breadcrumbs. Don't over-rub the fat, though – any big pieces will be incorporated later. Lightly stir in the egg and add the water gradually, a tablespoon at a time.

With your hands, move the mixture around the bowl until it forms a dough, but don't force it. When it starts to clean the bottom of the bowl you have added enough water.

The dough will still be quite crumbly, so it's time to knead it. Do this on a surface sprinkled with more mix, and roll with short, smooth strokes. Keep the pastry moving around but don't turn it over. Once it starts to get bigger, use the rolling pin rather than your hands to pick it up.

Gluten-free pastry likes being handled. It handles more easily if you pop it in the fridge for about 20 minutes, and will keep in the fridge for about three days. It can also be frozen for later use.

To make the filling, cook and peel the beetroot, then chop into 1-2cm cubes. Then chop up the goat's cheese, mix with the beetroot and season. Place into the pastry tarts.

Bake in a hot oven (180C/gas 5) for 15 minutes, until the goat's cheese is golden brown and bubbling. Serve with a mixed salad.

• Jacqueline O'Donnell is head chef at The Sisters restaurants in Glasgow's West End (www.thesisters.co.uk)