Baby beetroot and goats cheese tart

Short pastry

1. Pulse flour & butter in food processor until just resembles breadcrumbs.
2. Add water, quick pulse then push pastry together into a log using hands.
3. Wrap with plastic, rest in fridge 1/2 hr then roll out and press into tarts. Rest again till cold and then blind bake in 180deg oven for 10 minutes and then uncovered for another 5 to 10 mins, until golden.

Caramelised onions

1. Put all ingredients in a heavy based saucepan and cook on high heat, stirring occasionally.
2. Reduce heat when most of liquid is absorbed and simmer until onion is shiny and cooked through.
3. Taste for salt, sweet and sour balance and adjust with salt, sugar or wine/or balsamic to taste.
4. Fill base of tarts with onion mixture.

topping

1. Wash & steam beetroots. Once cooked rub their skin off with your fingers under cold running water. You should be able to pierce them easily with a fork easily if they are cooked through. If some beets are bigger than others you may want to cut them in half.
2. Slice cheese into 6 portions and place on top of beetroot.
3. Pop back into the oven to reheat tarts and allow the cheese to start melting.
4. Once done, sprinkle with caster sugar and using a blow torch Brulee the top.
5. Serve with a walnut and watercress salad.

salad

1. Toss greens and nuts together and lightly dress with a cherry vinegar and walnut oil.