Goat's cheese and beetroot puff pastry tart

• Vegetarian

• Produce

  • 3 Beets, pre-cooked
  • 1 tsp Thyme, fresh

• Condiments

  • 2 tbsp Runny honey

• Baking & Spices

  • 1 Salt and freshly ground pepper

• Oils & Vinegars

  • 1 Little olive oil

• Nuts & Seeds

  • 1 handful Walnuts

• Bread & Baked Goods

  • 1 Little extra honey to drizzle on tarts before serving
  • 1 pack Ready rolled puff pastry

• Dairy

  • 398 1/2 g Goats cheese
  • 297 1/2 g Mascarpone, full fat

Found on supergoldenbakes.com

Description

Ingredients

• 1 pack ready-rolled puff pastry
• 3 pre-cooked beets (not pickled) sliced thinly
• *or follow cooking instructions in notes
• 200g | 7oz goats cheese, crumbled
• 150g | 5.2oz full-fat mascarpone
• 2-3 tbsp runny honey, plus more to drizzle
• handful walnuts, roughly chopped
• 1 tsp fresh thyme
• a little olive oil
• salt and freshly ground pepper
• a little extra honey to drizzle on tarts before serving

Directions

• Preheat the oven to 200C (400F).
• Mix the goats cheese, mascarpone and honey together in a bowl.
• Unroll the puff pastry but keep it on the paper it is wrapped in. Place on a large baking tray and slice in half. Space the pieces slightly apart on the tray.
• Score a small border around the edges of each piece with a knife and then prick within the border with a fork.
• Bake for 14 minutes or until puffed and golden.
• Press the middle of the tarts to flatten. Gently spread the cheese mixture within the border of each tart - take care as the puff pastry is flaky and fragile.
• Add the beet slices and scatter with the walnuts. Drizzle with a little olive oil and season with salt and pepper.
• Return to the oven for 8-10 minutes, or until the cheese has melted.
• Serve with a sprinkling of thyme leaves and a drizzle of honey.