Butternut & Goats Cheese Tart with Beetroot & Raspberry Chia Jam

This rustic and filling tart is the perfect winter warmer, complemented beautifully by a sweet and intense chia and berry jam.

Ingredients

  • 240ml V8 V-Fusion Raspberry & Beetroot Juice
  • 1-2 tbsp maple syrup (depending on how sweet you want the jam to be)
  • 4 tbsp chia seeds
  • Handful of fresh or frozen whole cranberries
  • 1 ready rolled short crust pastry block
  • 500g butternut squash, peeled and chopped
  • 60g goats cheese

Method

  1. Prepare the chia jam by mixing the juice, maple syrup seeds and whole cranberries in a small bowl. Allow to set in the fridge overnight – the chia seeds will thicken the juice and create a jelly-like texture.
  2. When it’s time to make the tart, pre-heat the oven to 180C in a fan assisted oven/ 200C electric oven/ gas mark 6.
  3. Brush the squash with oil and roast for 25 minutes until softened. (You don’t need it to be completely cooked, because it will cook a little more once the tart goes in the oven).
  4. After removing the squash, leave the oven on; everything will bake at the same temperature.
  5. Roll out the pastry into a tart or flan dish and pre-bake for 10 minutes.
  6. Assemble the tart by placing overlapping layers of squash and goats cheese over the pastry bottom, and spoon dollops of the chia jam throughout.
  7. Bake for 20-25 minutes until the pastry is crisp and the goats cheese is starting to brown.
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Butternut & Goats Cheese Tart with Beetroot & Raspberry Chia Jam

This rustic and filling tart is the perfect winter warmer, complemented beautifully by a sweet and intense chia and berry jam.

Butternut and goats cheese tart made from V-Fusion Juice

Serves: 6

Course: Starter

Prep/cook time: 1 Hour, 15 Minutes

Difficulty: Moderately Easy

V8 product used: V-Fusion - Raspberry & Beetroot

Additional nutritional info: 2 Of Your 5 A Day

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Ingredients

  • 240ml V8 V-Fusion Raspberry & Beetroot Juice
  • 1-2 tbsp maple syrup (depending on how sweet you want the jam to be)
  • 4 tbsp chia seeds
  • Handful of fresh or frozen whole cranberries
  • 1 ready rolled short crust pastry block
  • 500g butternut squash, peeled and chopped
  • 60g goats cheese

Method

  1. Prepare the chia jam by mixing the juice, maple syrup seeds and whole cranberries in a small bowl. Allow to set in the fridge overnight – the chia seeds will thicken the juice and create a jelly-like texture.
  2. When it’s time to make the tart, pre-heat the oven to 180C in a fan assisted oven/ 200C electric oven/ gas mark 6.
  3. Brush the squash with oil and roast for 25 minutes until softened. (You don’t need it to be completely cooked, because it will cook a little more once the tart goes in the oven).
  4. After removing the squash, leave the oven on; everything will bake at the same temperature.
  5. Roll out the pastry into a tart or flan dish and pre-bake for 10 minutes.
  6. Assemble the tart by placing overlapping layers of squash and goats cheese over the pastry bottom, and spoon dollops of the chia jam throughout.
  7. Bake for 20-25 minutes until the pastry is crisp and the goats cheese is starting to brown.