Beetroot and Goats Cheese Tart

Florette Beetroot works brilliantly in this Beetroot and Goats Cheese Tart recipe as it won’t make your pastry soggy. This recipe uses half a pouch of beetroot – you can re-seal it and keep the rest in the fridge for another time.

Ingredients

  • ½ pouch whole Florette Beetroot, cut into thin slices
  • 1 pack chilled puff pastry
  • 1 red onion, finely sliced
  • 1 tbsp olive oil
  • 85g goats cheese log, cut into thin slices
  • 1tbs fresh thyme leaves
  • 2 tsp honey
  • 1 tbsp hazelnuts, chopped
  • Optional: few shavings of hard goats’ cheese to finish

Directions

  1. Preheat the oven to 190ºC fan/170ºC conventional/gas 5
  2. Roll out the pastry to fit a large baking sheet. Use a sharp knife to score a rim all the way round, about 1½ cm in from the edge (but don’t cut all the way through). Score a criss-cross pattern over the middle part inside the rim.
  3. Bake the pastry for 10 minutes, remove from the oven and using a spatula, carefully press down the middle to get rid of the air.
  4. Meanwhile, sauté the onion in the oil over a medium heat for 5-6 minutes until soft but not brown, then stir in half of the thyme
  5. Arrange the onion, the goats’ cheese and beetroot slices evenly over the surface of the pastry.
  6. Bake for 15 minutes or until the pastry is crisp and golden and the cheese is melted. Scatter over the nuts and drizzle with 1 tsp. honey, then return to the oven for 5 minutes.
  7. Scatter over the thyme leaves and sprinkle with black pepper. Add a few shavings of hard goats’ cheese, if using, then drizzle with a little more honey before serving.