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Roasted Beetroot and Goat Cheese Tart

This can be a good idea as a picnic bake as you can serve it at room temperature to.

It is also quick to prepare.

The honey mixes really well with the sweetness of the beetroot.

You can also use a frozen puff pastry so, add the time to defrost it first.


Serves: 4

Prepare: 15 minutes

Cook: 35 minutes.


  • 215gr sheet of Puff Pastry

  • 500gr beetroot

  • 2 shallots, sliced thinly

  • 1 tbsp olive oil

  • 1 tsp honey, salt and pepper

  • 125 gr of soft goat cheese

  • 3 tbsp sour cream (alternatively you can use yogurt)

  • 1 handful of watercress or rocket leaves.

  • 1 handful of pine nuts, optional.


Preheat the oven to 200 degrees C. Unroll the pastry and place it on a large baking tray.

Using a small sharp knife, cut a 2cm border around the edge but do not go all the way down to the pastry. Prick the base with a fork all over and then bake for 10 minutes.

Peel, the beetroots and cut them into round slices about half cm thick. Toss the beetroots and the shallots with the oil and spread them on a large baking tray covered with baking paper.

Place it in the oven on the shelf below the pastry, after the ten minutes, and bake everything for another 15 minutes.

Remove the pastry and allow it to cool for 10 minutes. Stir the honey into the beetroots and shallots, season and roast on the top shelf for a final 10 minutes.

Mix 3/4 of the goat cheese with the cream, season then press the base of the pastry a bit and spread the mixture over the middle. Arrange the beetroots and shallot son top, scatter the remaining goat cheese after and add the watercress or rocket leaves.


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