Goat's cheese and beetroot puff pastry tart
User Reviews
4.6
16 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
25 mins
-
Total Time
35 mins
-
Servings
2
-
Course
Appetizer
-
Cuisine
Vegetarian
Goat's cheese and beetroot puff pastry tart
Report
This super-easy goat's cheese and beetroot puff pastry tart makes a great starter or light lunch.
Share:
Ingredients
- 1 puff pastry ready-rolled pack
- 3 beets not pickled sliced thinly, pre-cooked
- *or follow cooking instructions in notes
- 200 g goat cheese crumbled, 7 oz
- 150 g mascarpone full-fat, 5.2 oz
- 2-3 tbsp honey plus more to drizzle, runny
- walnuts roughly chopped, handful
- 1 tsp thyme fresh
- olive oil a little
- salt freshly ground
- black pepper freshly ground
- honey extra, for drizzling on tarts before serving
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.
Genuine Reviews
User Reviews
Overall Rating
4.6
16 reviews
Excellent
Other Recipes
You'll Also Love
