GOAT'S CHEESE AND BEETROOT TART
A goat's cheese and beetroot tart is not only super easy, it's a fantastic way to use seasonal produce. Serve for lunch, as a side dish or light dinner.
Provided by Michelle Minnaar
Categories Starter
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 200°C/400°F/gas mark 6.
- Slice the beetroot thinly, using a mandolin.
- Place the beetroot slices in an ovenproof pan, drizzle with oil and season.
- Bake the beetroot for around 20 minutes or until cooked and tender.
- Meanwhile, put the pastry on a baking sheet. Score a small border around the edges of each piece with a knife and then prick within the border with a fork. Bake on the shelf below the beetroot for 15 minutes or until puffed and golden.
- Remove from the oven and, if the centre has risen, gently flatten it.
- Arrange the beetroot slices inside the borders then sprinkle with cheese.
- Put the tart back into the oven and cook for 10 minutes.
- Remove the tart and quickly sprinkle the walnuts on top and let the tart cook for a further 3 minutes.
- Remove from the oven, cut into 6 pieces and serve with rocket.
Nutrition Facts : ServingSize 1 serving, Calories 425 calories, Sugar 7.2 g, Sodium 533 mg, Fat 30.2 g, SaturatedFat 12.7 g, Carbohydrate 25.7 g, Fiber 3.3 g, Protein 10.3 g, Cholesterol 41 mg
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