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.