350g plain flour, kept in the freezer for a couple of hours
1 tsp salt
60g unsalted butter, grated and frozen (weigh butter after grating it)
150ml very cold water
1/2 tsp white vinegar
175g unsalted butter, grated and frozen (weigh butter after grating it)
50g hard goats cheese, grated and frozen (weigh cheese after grating it)
For the tart
14 small beetroots, peeled and halved
1 tbsp honey
1 tbsp balsamic vinegar
50g soft goat's cheese, crumbled
Fresh mint leaves, to serve
Freshly ground black pepper, to serve
Sea salt flakes, to serve
In a large bowl, combine the flour, salt and the 60 grams of butter and quickly rub everything together with your fingers. Add the vinegar and water in increments as you may not need it all. Mix with a wooden spoon or your hands until the dough starts to come together. The dough wants to be quite firm and not too tacky or wet. Remove the dough from the bowl and bring together on a floured work surface then knead for about a minute. Wrap in cling and leave to rest in the fridge for 10 minutes.
Grate the remaining 175 grams butter and the 50 grams hard goats cheese into a bowl and place into the freezer.
Remove the dough from the fridge and, on the floured work surface, roll it out into a long rectangle. With the short edge of the rectangle facing you, sprinkle 1/3 of the grated butter and cheese mixture onto 2/3 of the area of this rectangle. Leave the top 1/3 with nothing on. Fold the 1/3 without the butter down towards the middle and then fold the bottom third up and over this.
Turn the dough 90 degrees and roll it out to form another long rectangle. Repeat with another 1/3 of the butter and cheese mix. Turn 90 degrees and complete a third fold using up the remaining butter and cheese. Set the dough aside to rest in the fridge for 15 minutes.
Remove dough from the fridge and complete 3 more folds. You’re not incorporating anything this time, just completing folds to laminate your dough and give it layers. Wrap the dough in cling film and place in the fridge for at least 2 hours before using to allow the dough to rest.
Preheat oven to 220 C / 200 C fan. Place baby beetroot on a sheet of tin foil and drizzle over the olive oil. Bring up the sides of the tin foil to make a pouch and place into the oven for 15 minutes, until just tender. Remove the beetroot from the oven and when cool enough to handle, peel them and cut in half.
On a floured work surface, roll the pastry out to about 1/2 cm thick. Cut a 21 cm circle out of the pastry and set aside in the fridge.
Melt the butter in an ovenproof non-stick 20cm frying pan over medium-high heat. Stir in the honey and balsamic vinegar and season with salt and pepper. Cook for 1 - 2 minutes until everything is combined and slightly thickened. Remove the pan from the heat and arrange the beetroot evenly over base of pan. Top with the pastry circle, folding in any excess. Bake for 30 minutes or until puffed and golden. Cool in the pan for 5 minutes then turn out onto a plate. Top with the soft goat's cheese, mint, salt and pepper.