Recipes

Camembert, Beetroot, Asparagus & Red Onion Tart

Ok so this is quite a naughty mid-week meal with the cheese and the pasty… and the short cuts I’ve taken to make it super fast and easy, so make up for this by serving it with a lovely green salad 🙂

Ingredients:

Light puff pastry

Caramelised Onion Chutney

1 Camembert

1 packet of asparagus

125g steamed beetroot

1 red onion

salt & pepper

1 teaspoon oil

1 knob of butter

Tart Before Cooking

Method:

  1. Unroll the pastry and turn the edges over to make them slightly higher than the middle.
  2. Spread a layer of caramelised onion chutney over the pastry.
  3. Chop the beetroot into little chunks and spread them out on the pastry base.
  4. Fry the red onion for about 3-5 minutes in a teaspoon of oil until softened. Season to your taste. Spread the onion over the pastry base.
  5. Cut the Camembert in half, then chop each half into chunks. Place the chunks around the pastry.
  6. Fry the asparagus in a knob of butter until just cooked. Season to your taste. Then spread over the pastry base.
  7. Season the tart with some pepper
  8. Cook in the oven at 180 degrees for 18 minutes or until the pastry is lovely and golden and the cheese has melted.
  9. Enjoy served with a beautiful green salad.

 

 

Recipes

Goat’s Cheese & Roasted Veg Salad

Now the sun is out why not try this lovely summery salad. Perfect for eating outside with a glass of wine.

Serves 4

Ingredients:

125g soft goat’s cheese

1 yellow courgette (green will work too!)

1 red pepper

1 red onion

1/4 of an ice-berg lettuce

10-20 plum tomatoes

1 chunk of cucumber

2 steamed beetroots

2 tablespoon of caramelised red onion chutney

1 teaspoon of oil

Salt & Pepper

Salad dressing of your choice

Method:

  1. Chop up the courgette, onion and pepper. Place them on a baking tray and mix through the oil. Roast at 180 degrees C for 30-35 minutes.
  2. Chop up the lettuce and place it into bowls. Also chop the cucumber, tomatoes and beetroots and add them to the bowl.
  3. Drizzle with your choice of dressing (or just a little olive oil and a splash of balsamic vinegar).
  4. Add the roasted vegetables when they’re ready (I like to add them warm).
  5. Dot the goat’s cheese around the bowl and then add small patches of caramelised onion chutney.
  6. Enjoy!