This is my latest recipe for the Capricorn Challenge, Goats cheese, beetroot and caramelised onion vol-au-vents. My husband loves cheese and beetroot sandwiches so I was looking for an idea that would combine the beetroot with the goats cheese in a unique way. I was wondering about a tart, but decided that vol-au-vents would make a nice snack sized starter and could be nibbled on more easily.
First you need to make the vol-au-vent cases. To do this you need to get some puff pastry and roll it out. When it is about half a centimetre thick you need to get a pastry cutter and cut circles shapes out of it. To make the sides of the vol-au-vent you then need to cut out O shapes and places these on top of the circles. Brush around the top of the O shape with beaten egg or milk. If you can’t be bothered with all that messing around you can by ready made cases, which is what I did. Place on a baking tray and bake in the oven for 10-15 minutes at 200C, 400F, Gas Mark 4. Set to one side and make the filling.
Goats Cheese, Beetroot and Caramelised Onion Vol-au-vents
I am a great believer in the taste as you go method and you can alter the amounts of sugar and cider to suit your taste.
Carefully add the onion into the bottom of the vol-au-vent cases. Next chop up some baby beetroot and layer it on top of the onions. Finally crumble some of the Capricorn goats cheese on the top. To finish them off I put them back in the oven and left them until the goats cheese melted.
This is the final result.
I have to say I was very pleased with how these turned out. I wasn’t at all sure how the beetroot would go with the onions and goats cheese but it was really nice. The vol-au-vents were very moreish, I kept eating them and the rest of the family did as well. They seemed to vanish very quickly.
Disclosure: I was sent a hamper of goodies to create recipes using Capricorn Goats Cheese
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