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4.6 from 24 votes

Goat's cheese and beetroot puff pastry tart

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

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Preheat the oven to 200C (400F).
  2. Mix the goat's cheese, mascarpone and honey together in a bowl.
  3. 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.
  4. Score a small border around the edges of each piece with a knife and then prick within the border with a fork.
  5. Bake for 14 minutes or until puffed and golden.
  6. 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.
  7. Add the beet slices and scatter with the walnuts. Drizzle with a little olive oil and season with salt and pepper.
  8. Return to the oven for 8-10 minutes, or until the cheese has melted.
  9. 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.