Beetroot and Goat's Cheese Tart
Rated 5.0 stars by 1 users
Category
Tart
Servings
8
This Beetroot and Goat’s Cheese Tart is perfect for any occasion. It combines the earthy sweetness of beetroot with the creamy tang of goat's cheese, all nestled in a flaky puff pastry.
Jenny Wadley
Ingredients
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1 sheet ready rolled puff pastry
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2 tbs Olive oil
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1tbs Honey
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1 tsp balsamic vinegar plus extra to serve
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Salt and pepper
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1 tbs Fresh thyme
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2 Shallots, thinly sliced
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3-4 small Beetroot, cut into thin wedges (we used the pre-cooked vacuum-packed kind)
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Goat’s cheese
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1 egg, beaten
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Walnuts, chopped
Directions
Prepare the BBQ for indirect cooking at 190 degs and place a trivet and convection tray in the BBQ.
Take the Weber Ware Small Round Frying Pan and drizzle with olive oil, honey, balsamic vinegar, salt, pepper and thyme leaves
Leaving a 1cm border around the edges, place the shallots and beetroot.
Crumble the goats cheese over the top – leaving some for the tart topping after it’s cooked.
Cut out the puff pastry to fit the pan and lay it on top. Press the edges to seal and cross hatch the top lightly.
Brush over the egg and bake in the Weber for 35-40 mins or until golden brown on top.
Allow it to rest for 5 mins, then lay a board or plate over the top of the pan and carefully flip it over.
Top with extra goat’s cheese, rocket, walnuts and a splash of balsamic vinegar.