6 (as an entree)
- 4 medium size beetroot, tops removed
- 2 eggs
- ½ cup cream
- 1 tsp fish sauce
- Pinch ground pepper
- 1 jar Beerenberg Balsamic Beetroot Relish
- ¾ cup pumpkin seeds
- ¼ cup black sesame seeds
- ½ cup sunflower seeds
- 1 egg white, lightly beaten
- Salt, to taste
- 100g soft goats cheese
- Extra pumpkin seeds, toasted
- Extra sesame seeds
- Parsley leaves
Preheat the oven to 180°C.
Lightly grease a 10 x 30cm tart tin with a removable base.
Wrap the beetroot in foil and place in the oven to roast for approximately 30 minutes or until tender.
Remove, keep wrapped and cool. Once cool, gently slip the peel off the beetroot and cut into quarters.
While the beetroot cooks, prepare the pastry.
Place the seeds into a food processor and process until finely ground.
In a bowl, mix the egg whites and salt through the seed crumbs.
Press the mixture into the base and sides of the tart tin.
Lay a piece of baking paper over the base and fill with dry beans to blind bake.
Bake for 10 minutes then remove the beans and paper.
Return to the oven for a further 5 minutes. Remove from oven and set aside.
In a bowl, whisk together the eggs, cream, fish sauce and pepper.
Gently pour into the tart shell and sit the beetroot wedges into the filling.
Return the tart to the oven and bake for 30 minutes or until the filling is set.
Before serving, brush with the Balsamic Beetroot Relish, tuck small dollops of goats cheese and extra Beetroot Relish between the beetroot then scatter with extra seeds and parsley leaves.
Serve with extra beetroot relish on the side.