Spicy Beetroot and Goat’s Cheese Tart
A classic puff pastry tart, with beetroot and goat’s cheese and the added crunch of hazelnuts.
Beetroot and goat’s cheese are a wonderful pairing – the sweetness of the beetroot is great against the tanginess of the cheese. Walnuts can be used instead of hazelnuts, and a salad dressed with a nut oil vinaigrette is perfect on the side.
Preparation time: 10 minutes
Cooking time: 20 minutes
1 packet ready-rolled puff pastry
180g sweetfire/chilli marinaded beetroot or any cooked beetroot
150g cream cheese (we like Paysan Breton)
100g firm goat’s cheese (or any cheese you fancy!)
2 tbsp hazelnuts, very roughly chopped
3 sprigs of thyme, leaves removed
Salt and pepper
A little beaten egg
What to do
Preheat the oven to 200⁰c
Unroll the pastry and place it on a baking sheet. Score a border around the edge of about 1cm and prick the base with a fork
Cut the beetroot into halves or quarters, so that the pieces are roughly the same size
Mix the cream cheese and the goats’ cheese and spread the mixture on the pastry base
Top with the pieces of beetroot and sprinkle with thyme leaves and salt & pepper. Brush the edge of the tart with a little beaten egg.
Bake in the oven for 20 minutes
Scatter the hazelnuts over the top 3 minutes before the end of cooking time (they just need to get toasted).
Recipe courtesy of Love Beetroot