Roasted Beetroot And Goats’ Cheese Tart

Roasted Beetroot And Goats’ Cheese Tart

Just like Robert and myself, the combination of beetroot and goats’ cheese is a match made in heaven. This particular Waitrose recipe is fairly simple, just takes a little juggling of oven trays, but what a delicious lunch it produces. It was on a recipe card that suggested it as a picnic bake, but I think beetroot might be a bit too messy for a picnic. I do like easy-peasy tart recipes with delicious toppings heaped on top of puff pastry sheets.

The roasted beetroot and shallots lifted with the essential drizzle of honey work beautifully against the dreamy goats cheese bedding. I could not have been happier with this simple but sensational tart.

INGREDIENTS

  • 215g sheet frozen Cooks’ Ingredients All Butter Puff Pastry, defrosted
  • 500g bunched Waitrose Beetroot
  • 2 echalion shallots, thinly sliced into rounds
  • 1 tbsp olive oil
  • 1 tsp clear honey
  • 125g Waitrose British Soft Goats’ Cheese
  • 3 tbsp Essential Soured Cream
  • Handful watercress or rocket leaves

METHOD

Preheat the oven to 200°C/Gas mark 6.

Unroll the pastry on its paper and place on a large baking tray. Using a small, sharp knife, score a 2cm border around the edge, taking care not to cut all the way through the pastry. Prick the base all over with a fork and bake for ten minutes.

Line a large baking tray with foil. While the pastry is in the oven, trim and peel the beetroot and cut into rounds about 0.3cm thick. Smother the beetroot and shallots with the oil and spread over the foil-lined tray. After the pastry has baked for ten minutes, place the tray of beetroot on the shelf below it and bake everything for another fifteen minutes.

Remove the pastry from the oven and allow it to cool for ten minutes. Stir the honey into the beetroot and shallots, season and roast on the top shelf for a final ten minutes.

Mix 3⁄4 of the goats’ cheese with the soured cream and season. Press the base of the pastry down a bit if it has risen and spread this mixture over the middle. Arrange the beetroot and shallots on top, then scatter with the remaining goats’ cheese plus the watercress or rocket leaves. Lunchtime perfection!!

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