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Roasted Beetroot And Goats Cheese Tart

by Annalisa Brown (follow)
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I was fortunate to receive a large bag of home grown beetroot recently and my mind instantly catapulted with all the possible beetroot dishes I could cook over the course of a weekend.

Firstly however, was the task of roasting all the beetroots; then the fun really began with the concoction of beetroot recipes. One of the dishes included a quick and easy tart of Roasted Beetroot and Goats Cheese topped with walnuts and a liberal drizzle of Balsamic Glaze.

This is a great little tart that can be eaten hot or cold and is perfect for a picnic. Cut into bite size pieces and you could serve the tart as an hors d'oeuvre or as finger food at your next party. Or, do as I did and serve as a main meal paired with a bottle of tempranillo.

Roasted Beetroot and Goats Cheese Tart can be enjoyed any time of the year, particularly as beetroots can now be bought all year round.


Preparation Time: 5-10 minutes
Cooking Time: 20 minutes (doesn't include time roasting the beetroots)
Makes: 2 main servings

Ingredients
1 Sheet Frozen Puff Pastry
Salt and Pepper to taste
2 Roasted Beetroot
75g Goats Cheese
1 Tablespoon Walnuts
Drizzle Balsamic Glaze
Drizzle Extra Virgin Olive Oil
Basil Leaves to Garnish

Method
Pre-heat the oven to 180ºC.

Thaw one sheet of frozen puff pastry.

Line a tray with a baking sheet and place the puff pastry onto the baking sheet.

Prick the puff pastry all over with a fork.

Prick the puff pastry with a fork then bake for approximately 10-15 minutes before adding the tart fillings.


Place the pastry into the oven for approximately 10-15 minutes.

Remove the puff pastry from the oven (the pastry will rise slightly).

Roughly chop the roasted beetroot into wedges.

Freshly roasted beetroot adds a sweet and earthy taste to the tart.


Fill the tart with the beetroot wedges and crumble the goat’s cheese over the top of the beetroot.

Season with salt, black pepper and crushed walnuts and drizzle with some extra virgin olive oil and balsamic glaze.

Reduce the oven to its lowest setting and place the Beetroot and Goats Cheese Tart back into the oven for a further 10 minutes.

Garnish with basil leaves. The tart can be served hot or cold.

Notes
I used Borg’s Frozen Puff Pastry as it is dairy free and vegan friendly.

Roasted Beetroot and Goats Cheese Tart can be eaten hot or cold and can be served as an hors d'oeuvre or as finger food at your next party. It's also a great at a picnic.


Categories
#Beetroot
#Goats Cheese
#Cheese
#Healthy
#Low Fat
#Paleo
#Puff Pastry
#Low in Salt
#Sugar Free
#Healthy Recipes
#Clean Eating
#Gluten Free
#Easy
#Simple
#Vegetarian
#Vegan
#Make Ahead
#Picnic Food
#Entertaining
#Dinner
#Lunch
#Back to Basics Competition
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