As the Summer draws to a close, make the most of this delicious Beetroot and Goats Cheese Tart. This vibrant puff pastry tart recipe uses peppery rocket or fresh spinach with creamy goats cheese and sweet roasted beetroot. Serve with a crisp side salad and some new potatoes.
Ready in: 60 minutes
500g raw beetroot
100ml clear honey
2 tsp olive oil
Squeeze orange juice
320g puff pastry sheet
15g shelled hazelnuts
25g soft goat’s cheese from Becketts Deli
Rocket or spinach to serve
Pre heat the oven to 200°C/fan180°C/gas 6. Line a roasting tin with foil. Finely slice the beetroot, evenly layer the roasting tin with the sliced beetroot and drizzle with the honey, oil and orange juice. Cover with foil and roast for 25 minutes or until tender.
Meanwhile, put the pastry on a baking sheet. Using a fork prick the pastry all over and bake on the shelf below the beetroot for 20 minutes. Remove, then put another baking sheet on top to gently flatten the pastry.
Remove the beetroot from the oven and uncover the pastry. Using a flat utensil put the beetroot on top of the pastry (leaving a 2cm border). Drizzle over any juices. Chop the hazelnuts and crumble the goat’s cheese, then scatter over the tart. Return to the oven for 10 minutes.
Serve with your choice of spinach leaves or rocket scattered over the top.
For other tasty beetroot recipes, take a look on the BBC good food website here.