BEETROOT POMEGRANATE AND GOATS CHEESE TART ON SODA BREAD CRUST
SERVES 6 MEDIUM
Making your own pastry is wonderful but sometimes, there just isn’t time and the store bought stuff just does not cut it for me!
My brown soda bread crust gives you a quick, tasty alternative. I, always think home cooked beetroot has much more flavour than store bought so try to roast or steam your own.
Brown soda bread crust
6 slices Rankin Selection Brown Soda Bread
3 tbsp melted butter
1 egg white
1 tbsp sugar
2 tbsp mixed seeds (flax, sunflower, chia etc)
300 g cooked beetroot
3 tbsp red onion chutney, store bought
3 tbsp beetroot trimmings, grated or chopped
1 tbsp pomegranate syrup
220 g soft goats cheese
Fresh pomegranate seeds
Drizzle pomegranate syrup
Preheat the oven to 190 C
Chop or tear the brown soda bread into 1 cm pieces. In a bowl, whisk the egg white until a little fluffy, then add the butter, sugar and seeds and whisk a little more. Toss in the soda bread pieces and mix until thoroughly coated. Place a 25 cm (10 inch) flan ring on a baking sheet (or a quiche tin). Spread the coated bread pieces into the flan ring and press gently into an even base. Bake for 15 minutes, then remove and allow to cool.
Slice the beetroot into neat and even slicing, keeping the end slices to one side. Chop or grate the end slices and mix with red onion chutney and 1 tablespoon of pomegranate syrup. Spread this chutney mixture on the soda bread crust. Next spread over the goats cheese and season with black pepper. Carefully top with the beetroot slices.
To serve, either slice into portions or bring to re table whole, garnished with fresh pomegranate syrup, rocket leaves and seeds.