Now that picnic weather seems to be back with us, we're sharing with you today an autumn recipe that can be wrapped in a cloth, carried in a basket and shared with friends in a corner of a field. Please send photographs!
Ingredients for the crust:
1 ¼ cups plain flour 6 tbsp chilled butter, diced into cubes 1 tbsp white vinegar 3 - 4 tbsp cold water
Ingredients for the filling:
3 medium beets, sliced 100g soft goat cheese 1/3 cup dried plums, sliced into pieces Splash of olive oil Pinch of salt and pepper
Preheat oven to 220C / fan 200C
Place flour and butter cubes into a food processor or mixing bowl. Mix them in the processor or rub together with your fingertips until mixture looks like fine breadcrumbs. Add vinegar and water 1 tbsp at a time, continue mixing until everything comes together into a ball. Turn out on to a lightly floured surface and knead briefly until smooth. Flatten the ball of dough into a thick disc, wrap it in cling film and chill it for at least 30 minutes (alternatively prepare in the evening and chill overnight).
Meanwhile prepare the beets by covering a baking tray with greaseproof paper. Toss the beets with a splash of olive oil, sprinkle with salt and pepper. Roast for 15 minutes. Remove from the oven and set aside to cool,
Turn the oven down to 200C / fan 180C and take the chilled dough from the fridge; roll it out on a lightly floured surface.
Crumble goat cheese into small chunks and sprinkle half of the cheese onto the tart crust, leaving a 1 inch border around the edges. Add on top of the cheese dried plums, and then layer with beets and finally the rest of goat cheese. You can decorate tart with beetroot leaves. Fold over the edges of the tart overlapping the dough to keep it in a round shape. Slide onto a baking sheet for 25 - 30 minutes, until the crust is golden brown and the cheese is melted.
Serve with lettuce and drizzle of balsamic vinegar.
From the autumn 2013 issue of Heart Home magazine.
Recipe and photographs: Giedre Augustinaviciute