Cooking time: 1 hour 50 minutes
200g Plain Flour
75g Unsalted Butter
1 Egg White, beaten, for glazing
4 Medium Beetroot
80g Unsalted Butter
5 Sage Leaves
Whole Garlic Bulb, separated into cloves but not peeled
2 Red Onions, finely diced
3tbsp Olive Oil
1tsp Balsamic Vinegar
150ml Double Cream
200g Goats Cheese
1tsp Thyme Leaves
Sea Salt and Black Pepper
Chef Rosemary Shrager has been perfecting her versatile culinary repertoire since she started cooking at the age of six. Her latest book Bakes, Cakes & Puds is a compilation of over 200 of her classic tried-and-tested recipes. Over the next few pages we’ve chosen three of our favourites to tempt dinner party guests.
For the savoury shortcrust pastry: For the filling:
For the savoury shortcrust pastry:
For the filling:
- words: Rosemary Shrager
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