BEETROOT & GOATS CHEESEPUFF PASTRY TART

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 

• With a good drizzle of Orange & Mandarin Infused Olive Oil and Pomegranate & Fig Infused Balsamic