Cafe Sydney’s Beetroot Tart

Cafe Sydney’s Baby Beetroot And Goat Cheese Tart, Caramelised Onion, Walnut, Watercress, Cabernet Vinegar

This dish has featured on the Cafe Sydney menu since 2006. It’s honestly one of the best things I have ever eaten. I was lucky enough that the chefs typed this up and shared it with me.

Cafe Sydney's Baby Beetroot And Goat Cheese Tart, Caramelised Onion, Walnut, Watercress, Cabernet Vinegar. Image supplied

Beetroot jam
1 kg large beetroot
250g dry fig – diced
15g ginger – grated
125g fresh walnuts – medium chopped
½ small red chilli – fine dice
2 oranges – zest and juice
75ml caramelised red wine vinegar
250g brown sugar
1 cinnamon stick, 6 cloves, 3 cardamom pods – wrapped in cheesecloth

Method
Sauté onions (no colour) in large heavy based pot, add diced cooked beetroots, cook on moderate heat for 5 minutes.
Add remaining ingredients and slowly cook down until the liquid has reduced.
Take off stove just before jam starts to catch – will burn very easily.
Refrigerate until needed.

Beetroot
1 x bunch baby beetroot
Cook in salted water until just soft
Peel and quarter, season and refrigerate until needed

Caramelised onion jam
600g brown onion – sliced
100ml caramelised red wine vinegar
125ml brown sugar
Sea salt

Method
Sauté sliced onion in large heavy based pot until a light honey colour, add red wine vinegar, brown sugar, slowly cook down until the liquid has reduced.
Take off stove just before jam starts to catch – will burn very easily.
Season

Cabernet vinegar reduction
200ml cabernet vinegar
Reduce by ½ over slow heat
Refrigerate until needed
Bring back up to room temp prior to using

Other ingredients
Baked savoury tart case – 6 – 9 cm
Goat cheese – portion 75g slice
Dressed watercress
Sea salt

Assemble
Bring all ingredients up to room temperature
Place a spoon full of beetroot jam in base of tart
Place ½ a spoon full of onion jam
Place 6 x ¼ baby beetroots on top of onion
Place goat cheese.
Bake in 160 degree oven – 5 – 7 minutes or until goats cheese starts to soften
Drizzle reduced cabernet vinegar on plate, splash ev oil as well
Place warm tart on plate
Place dressed watercress on top of tart
Pinch of sea salt