Ingredients
For the base
160g packet of Lottie Shaw’s Stem Ginger Oatmeal Biscuits,
70g salted butter, melted
For the filling
3 tbsps Yorkshire Mayonnaise
320g goat’s cheese
Handful each of fresh chives and flat leaf parsley, or use your favourite fresh garden herbs
2 spring onions
Salt and freshly ground pepper
To finish
2 cooked beetroots, finely sliced. Use a mandolin to get finely shaved slices
12-18 shallots, use 2 or 3 per individual tart, depending on size
3 tbsps Yorkshire Rapeseed Oil
1 tbsp balsamic vinegar
1 tsp brown sugar
Salt and freshly ground pepper
Method
- Preheat your oven to 140C Fan / 160C / 425F / Gas Mark 1. Peel your shallots and place them whole in a roasting tin. In a bowl mix your Yorkshire Rapeseed Oil, balsamic vinegar and brown sugar and pour over your shallots in the roasting tin. Season and toss to ensure the shallots are fully coated. Pop in the oven for 1 hour 30 minutes, or until totally softened.
- Remove from the oven and allow to coolWhilst the shallots are roasting, make the base by blitzing the biscuits along with the melted butter in a food processor until formed into a crumb like mixture. Divide the mixture evenly between six 10cm open rings or loose bottomed tart tins and press down firmly until you have an even layer.
- To make the filling, place the fresh herbs and spring onions into the food processor and blitz for a couple of seconds before adding the goat's cheese, Yorkshire Mayonnaise, seasoning and continue to blitz until you have fully combined all the ingredients. Spread the mixture