Goats Cheese And Beetroot Tart Recipes

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GOAT'S CHEESE AND BEETROOT TART



Goat's Cheese and Beetroot Tart image

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

450g (1lb) beetroot, peeled
30ml (2 tbsp) olive oil
salt and freshly ground pepper
1 pack (320g) ready-rolled puff pastry sheet
200g (7oz) goat's cheese crumbled
9 walnuts, roughly chopped
60g (2oz) rocket/arugula, washed

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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