Beetroot & Goat Cheese Tart
A delightful tart combining roasted beetroot and creamy goat cheese, perfect for any gathering.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1 sheet of puff pastry
- 2 medium beetroots, roasted and sliced
- 200g goat cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 200°C (400°F).
- Grab your sheet of puff pastry and roll it out gently. Line your tart pan with it, pressing it into the edges and pricking the base with a fork.
- In a mixing bowl, combine the roasted beetroot slices with crumbled goat cheese, chopped fresh thyme, olive oil, and season with salt and pepper.
- Pour the beetroot and cheese mixture into your prepared pastry shell, spreading it out evenly.
- Take your beaten egg and brush it along the edges of the pastry.
- Place your tart in the preheated oven and let it cook for 25-30 minutes, or until golden brown.
- Remove from the oven, let it cool slightly, then slice and serve.
Notes
Pairs well with a fresh arugula salad or a glass of crisp white wine. Leftovers can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 350mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg