Goat's cheese and beetroot puff pastry tart

Name: Goat's cheese and beetroot puff pastry tart
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 serving
Ingredients: 1 pack ready-rolled puff pastry; 3 pre-cooked beets; *or follow cooking instructions in notes; 200 g | 7oz goat's cheese; 150 g | 5.2oz full-fat mascarpone; 2-3 tbsp runny honey; handful walnuts; 1 tsp fresh thyme; A little olive oil; Salt and freshly ground pepper; a little extra honey to drizzle on tarts before serving

User Reviews

4.6

24 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
2
Course
Appetizer
Cuisine
Vegetarian

Goat's cheese and beetroot puff pastry tart

Shawn Wheeler

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This super-easy goat's cheese and beetroot puff pastry tart makes a great starter or light lunch.

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Ingredients

Servings

1 pack ready-rolled puff pastry
3 pre-cooked beets not pickled sliced thinly
*or follow cooking instructions in notes
200 g | 7oz goat's cheese crumbled
150 g | 5.2oz full-fat mascarpone
2-3 tbsp runny honey plus more to drizzle
handful walnuts roughly chopped
1 tsp fresh thyme
A little olive oil
Salt and freshly ground pepper
a little extra honey to drizzle on tarts before serving

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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.
Bake for 14 minutes or until puffed and golden.
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.

Notes

If you can't find pre-cooked beetroot, place raw beets into a roasting bag, season and add a little olive oil. Seal the bag and cook for 20-25 minutes at 180C (350F) or until fork tender.