Kidderton Ash Goats Cheese, Baby Beetroot And Golden Beetroot Tart

North West Young Chef of the Year

North West Young Chef of the Year

Premium Supplier 25th July 2013

Kidderton Ash Goats Cheese, Baby Beetroot And Golden Beetroot Tart

Starter cooked by Nigel Hankey from Red House Brasserie during Cheshire Heat of the North West Young Chef Competition 2013


  • 80g Goats cheese
  • 125g/4oz plain flour
  • Pinch of salt
  • 55g/2oz butter, cubed
  • 30-45ml/2-3 tbsp cold water
  • 350g Baby Beetroot
  • 350g Golden Beetroot
  • 2 eating apples , peeled and grated
  • Zest and juice 2 oranges
  • 1 tbsp yellow mustard seeds
  • 1 tsp coriander seeds
  • 1 tsp ground cloves
  • 1 tsp ground cinnamon
  • 200mll red wine vinegar
  • 200g golden granulated sugar
  • 50g Rocket
  • 5g micro basil
  • 30g honey


Put the flour and salt in a large bowl and add the cubes of butter.
Use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining. Try to work quickly so that it does not become greasy.
Using a knife, stir in just enough of the cold water to bind the dough together.
Wrap the dough in cling film and chill for 10-15 minutes before using.
Alternatively using a food processor, put the flour, butter and salt in the food processor and pulse until the fat is rubbed into the flour.
With the motor running, gradually add the water through the funnel until the dough comes together. Only add enough water to bind it and then stop.
Wrap the dough in cling film as before and chill for 10-15 minutes before using. Large saucepan, mix together all the ingredients well. Bring to a gentle simmer, then cook for 1 hr, stirring occasionally.
Baby Beetroot; quarter roast with spices until tender
Golden Beetroot; boil until tender slice thinly toss in honey

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