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.

Serves: 4

Preparation time:  10 minutes

Cooking time:  20 minutes

You’ll need

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

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Melina - Assistant Editor

Hi I'm Melina, a mother of 3 teenage children and with a particular interest in all things health related. I run a busy household and smallholding alongside my work with Silversurfers, which currently includes dogs, fish, hens, ducks and pigs!

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