It is that gorgeous time in the mountains when there is a bit of a nip mistress in the air and the sky is oh so blue and endless. The blossom is coming out and, in Blackheath, all those little seedlings should be safe to come out of their warm greenhouses – just. Spring means we all start thinking of venturing outdoors for a picnic or lunch. A beetroot and goat’s cheese tart would be a perfect dish to bridge the change of seasons in the mountains. As a matter of fact there is one in the Blackheath School Cookbook. Here is an abridged version to get you started – take 400 grams of beetroot (about 2 medium-sized ones), place in a saucepan of cold water and bring to the boil, reduce heat and simmer for an hour, topping up water if the levels start dropping. Take out and cool, peel, then coarsely grate and set aside. Line a 30cm tart pan with shortcrust pastry (use a good quality store-bought one) and blind bake in a 180-degree oven for around 10 minutes. For the filling, melt 30 grams of butter and 1 tablespoon of olive oil in a fry pan and add 1 finely sliced onion and a teaspoon of salt. Cook for 6 to 8 minutes, stirring now and again. Add beetroot, ¼ cup of balsamic vinegar, 2 teaspoons of thyme leaves and 1 tablespoon of caster sugar. Cook for 5 minutes until syrupy. Spread the beetroot mixture over the pastry shell; crumble over 150 grams of soft goat’s cheese. Whisk 2 eggs, 150mls cream and ½ teaspoon of freshly grated nutmeg together and pour over the top of the beetroot mix. Bake in the oven for 35 minutes until set. Serve warm or cold with salad or soup – depending on the Blackheath weather. Thank you to Veronika Ebbelaar, massage therapist extraordinaire for sharing this family recipe.