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.
- 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
- Preheat the oven to 190ºC fan/170ºC conventional/gas 5
- 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.
- 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.
- 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
- Arrange the onion, the goats’ cheese and beetroot slices evenly over the surface of the pastry.
- 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.
- 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.