BEETROOT & GOATS CHEESEPUFF PASTRY TART featured image

BEETROOT & GOATS CHEESEPUFF PASTRY TART

Ready In 60 mins

Serves 8

BEETROOT & GOATS CHEESEPUFF PASTRY TART featured image

Ingredients

  • 320g pack ready-rolled all-butter puff pastry
  • 1 medium egg, beaten
  • 2 x 125g packs soft goats cheese
  • 100g cream cheese
  • 250g pack pre-cooked beetroot, cut into thin rounds
  • 3 tbsp fresh basil pesto
  • 2tbsp pine nuts, toasted or walnuts
  • Small handful rocket

Method

  • Preheat oven to 220 degrees C, (200 degrees C fan) gas mark 7.
  • Line baking tray with baking parchment.
  • Unroll the pastry and lift the sheet onto the lined tray.
  • Use a knife to score a 1.5cm border around the edge of the Pastry (do not cut all the way through).
  • Brush the border with some beaten egg.
  • Cook in the oven for 20 mins.
  • Put the goats cheese and cream cheese in a bowl and beat until light and fluffy.
  • Carefully remove the tray from the oven and, with the back of the spoon, gently press down the pastry inside the border.
  • Spread the goats cheese over this making sure to stay within the border, then top with the sliced beetroot.
  • Return to the oven for a further 5 mins, then spoon over the pesto, scatter over the toasted pine nuts and rocket.

Serve 

Products

Pomegranate & Fig Infused Balsamic

From £7.85

Orange & Mandarin Infused Olive Oil

From £7.85

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