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Roasted beetroot & goat's cheese tart
Beetroot and shallots are roasted with a honey glaze until soft and lightly caramelised before being piled onto creamy goat’s cheese and a sheet of flaky puff pastry. Top with peppery salad leaves like rocket or watercress – whatever you have in the fridge.
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215g sheet frozen Cooks’ Ingredients All Butter Puff Pastry, defrosted
500g bunched Waitrose Beetroot
2 echalion shallots, thinly sliced into rounds
1 tbsp olive oil
1 tsp clear honey
125g Waitrose British Soft Goats’ Cheese
3 tbsp Essential Soured Cream
Handful watercress or rocket leaves
Preheat the oven to 200°C, gas mark 6. Unroll the pastry on its paper and place on a large baking tray. Using a small, sharp knife, score a 2cm border around the edge, taking care not to cut all the way through the pastry. Prick the base all over with a fork and bake for 10 minutes.
Meanwhile, trim and peel the beetroot and cut into rounds about 0.3cm thick. Toss the beetroot and shallots with the oil and spread over a large foil-lined baking tray. After the pastry has baked for 10 minutes, place the tray of beetroot on the shelf below it and bake everything for
another 15 minutes.
Remove the pastry from the oven and allow it to cool for 10 minutes. Stir the honey into the beetroot and shallots, season and roast on the top shelf for a final 10 minutes.
Mix 3⁄4 of the goats’ cheese with the soured cream and season. Press the base of the pastry down a bit if it has risen and spread this mixture over the middle. Arrange the beetroot and shallots on top, then scatter with the remaining goats’ cheese plus the watercress or rocket leaves.
You can bake the pastry, prepare the cheese mixture and roast the beetroot in advance, ready to assemble the tart and serve at room temperature.
And to drink...
Laurent Miquel Vendanges Nocturnes Cinsault/Syrah Rosé, France (75cl), is generously flavoured with fresh cherry and raspberry.
Typical values per serving when made using specific products in recipe
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