Tuesday 10 March 2015

Posted by Judie on Tuesday 10 March 2015
This lovely tart is perfect as a starter or appetiser dish. Roasting your own beetroots definitely gives it a fresher taste, however if you are pressed on time I'm sure ready-roasted beets are a delicious solution anyway. While it takes an hour or so to roast the beets, this tart is put together in seconds. 

Makes 4 servings
  • 1 sheet puff pastry
  • 200g goat cheese
  • 4 medium beetroots
  • 1 egg + 1 tsp water, beaten
  • olive oil
  • 4 tsp honey
  • 1 tbsp balsamic vinegar
  • salt and pepper
  • basil leaves, to serve

Preheat the oven to 220 degrees Celsius. Slice the greens off the beets and scrub the outsides. Rub them down with olive oil then wrap tightly in aluminum foil. Roast for about 1 hour, or until tender enough to slice. Unwrap the beets and let cool until they are comfortable to the touch. Once cool, rub the beets to remove the skin. It should peel right off! Slice the beets into 1/4-inch slices. 

Place the puff pastry on a baking sheet. Brush it with the beaten egg wash. Take the goat cheese and spread it evenly over the pastry. Add the sliced beets on top. Season with the salt and pepper. Bake for 25 minutes or until the pastry is puffed and golden. Remove and drizzle the honey and balsamic vinegar on top. Garnish with a few basil leaves. Serve immediately. 

Adapted from Original Recipe

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