Roasted Beetroot and Goat's Cheese Tart
Deep ruby beetroot under bronzed pools of goat's cheese, scattered with thyme and walnuts and finished with a glossy ribbon of honey, the peppery rocket bright green alongside.
Ingredients
Serves 4- 1egg, beaten
- 500 graw beetroot, peeled and cut into 5mm rounds
- 6fresh thyme sprigs
- 1 tbspbalsamic vinegar
- 2 tbsprunny honey
- 320 gready-rolled all-butter puff pastry sheet
- 2 tbspolive oil
- 150 gsoft goat's cheese log, sliced into rounds
- 50 gwalnut halves, roughly broken
- 80 grocket
- 2 tbspextra virgin olive oil
- ½lemon, juice only
- Fine salt and black pepper
- 4thyme sprigs (optional)
- 4 tbsprunny honey (optional)
- 40 gextra toasted walnut halves (optional)
- 1lemon, cut into wedges (optional)
Method
- Preheat the oven to 200°C fan. Toss the beetroot rounds with the olive oil, balsamic vinegar, the leaves stripped from 3 thyme sprigs, and a generous pinch of salt and pepper. Spread in a single layer on a large baking tray.
- Roast the beetroot for 20 minutes, until tender to the tip of a knife and the edges are starting to caramelise and crisp.
- Meanwhile, unroll the puff pastry onto a second baking tray lined with baking paper. Score a 2cm border around the edge with a sharp knife, being careful not to cut all the way through.
- Brush the border with beaten egg, then prick the inner base all over with a fork to stop it doming.
- Blind-bake the pastry case for 10 minutes, until the border is puffed and pale golden.
- Remove the pastry from the oven and gently press down the centre if it has puffed up. Arrange the roasted beetroot rounds over the base in a single overlapping layer.
- Scatter the goat's cheese rounds and broken walnuts evenly over the beetroot, drizzle with the honey, and tuck in the remaining 3 thyme sprigs.
- Return the tart to the oven for 12–15 minutes, until the pastry border is deep golden and crisp and the goat's cheese is soft and lightly bronzed at the edges.
- While the tart bakes, toss the rocket with the extra virgin olive oil and lemon juice in a bowl, season lightly with salt and pepper, and set aside.
- Slide the tart onto a board, scatter with fresh thyme leaves and extra toasted walnuts, and finish with a generous drizzle of honey. Serve with the dressed rocket alongside and lemon wedges for squeezing.
Per serving
- kcal
- 737
- protein
- 20.3g
- fibre
- 3.1g
- carbs
- 52.6g
- fat
- 51.6g
Cook this in Chop it
Get the app to scan your fridge, plan the week, and shop in one tap.