No Blind Baking Required
One of the perks of having live cooker models at our showroom is we are able to rustle up quick lunches, and one of our favourite at this time of year is a savoury tart or quiche. Many Everhot & Aga owners will know this but new owners or someone considering purchasing might like to know you don’t need to blind bake the pastry before hand. This makes things so much quicker and simpler, plus no soggy pastry bottom. Just one of the perks of cooking on an Everhot or Aga.
Using the base heat from the floor of the oven, you are able to cook the pastry at the same time as the filling. And we even use ready made pastry, why do more work than necessary, life’s to short.
We recently got to enjoy a delicious Beetroot & Goats Cheese Tart, with flaky golden pastry and a cheesy filling, freshly bake in our showroom Everhot 120i. We thought we would share the easy recipe.
BEETROOT & GOAT CHEESE TART
INGREDIENTS
500g Fresh Beetroot
1tbsp Olive Oil
Ready Roll Shortcrust Pastry
4 Large Eggs
300ml Double Cream
175g Grated Extra Mature Cheddar Cheese
150g Soft Goats Cheese
20g Fresh Chives (Finely Chopped)
Seasoning
METHOD
Scrub the beetroots well with a vegetable brush under running water (no need to peel them at any point). Remove the tops and the root ends and cut into quarters. Drizzle with olive oil, season with salt and pepper. Roast for 35 to 40 minutes in the oven (Everhot oven set at 200 -210 degree, Roasting oven for an Aga). Tossing the beetroot halfway through roasting, and cook until you’re able to pierce through the beets with a fork with light pressure.
Whilst the beetroot is cooking, line a loose base flan tin with the shortcrust pastry, and leave to rest.
Once the beetroot is cooked and cooled, cut into smaller pieces (roughly 1.5cm in size) and sprinkle into the prepared tart case.
In a separate bowl whisk the eggs and cream together, then add the grated cheddar and chive and mix well. Season with salt and pepper and pour the mixture into the pastry case. Make sure to spread the cheddar cheese if needed.
Cut the goats cheese in the 2cm pieces and place on top of the tart filling. Bake until golden brown.
LOCATION IN OVEN & BAKING
Cook the tart until the filling and pastry are both golden brown. This can take anywhere from 30-50 minutes, so you will need to keep an eye on the tart while cooking.
EVERHOT - The tart should be bake on a shelf on the bottom of the oven. The oven set a 190 - 200 degrees.
If you are cooking the tart in an Aga, for traditional models bake on the floor of the Baking Oven or Roasting Oven ( Please Note: In the Roasting Oven the tart will cook quicker and you may need to use a cold plain shelf if the filling is cooking to quickly. For new Aga models with floor grid, cook the tart on the floor grid, not directly on the floor of the oven.
HELPFUL TIP
When removing the tart from the loose based flan dish, place on top of a can and the side will slip down, see video below.
We hope you enjoy this recipe as much we did here at Fornello. If you are interested in learning more about cooking on an Everhot or Aga, we host demonstrations regularly. These are a great way to learn helpful tips and recipes. Visit our demonstration page for upcoming events.