Earthy, sweet beets meet creamy goat cheese in this perfect tart! A deliciously balanced bite that’s sure to impress. Whether for brunch or dinner, this beetroot tart is the ultimate flavor combination.
Beetroot Tart with Goat Cheese
Earthy, sweet beets meet creamy goat cheese in this perfect tart! A deliciously balanced bite that’s sure to impress. Whether for brunch or dinner, this beetroot tart is the ultimate flavor combination.
Ingredients
- 3 Gwillimdale Beets Pre-cooked
- 1 Pack ready-rolled puff pastry
- 200 g Goat cheese crumbled
- 150 g Full-fat mascarpone
- 2-3 tbsp Honey
- 1 tsp Fresh thyme
- Walnuts chopped
- Olive oil
- Salt and pepper
- Extra honey to drizzle
Instructions
- Preheat the oven to 200C (400F).
- Mix the goat's cheese, mascarpone and honey together in a bowl.
- Unroll the puff pastry but keep it on the paper it is wrapped in. Place on a large baking tray and slice in half. Space the pieces slightly apart on the tray.
- Score a small border around the edges of each piece with a knife and then prick within the border with a fork.
- Score a small border around the edges of each piece with a knife and then prick within the border with a fork.
- Press the middle of the tarts to flatten. Gently spread the cheese mixture within the border of each tart – take care as the puff pastry is flaky and fragile.
- Add the beet slices and scatter with the walnuts. Drizzle with a little olive oil and season with salt and pepper.
- Return to the oven for 8-10 minutes, or until the cheese has melted. Serve with a sprinkling of thyme leaves and a drizzle of honey.