Goat's cheese and beetroot puff pastry tart
This super-easy goat's cheese and beetroot puff pastry tart makes a great starter or light lunch.
pack ready-rolled puff pastry
not pickled sliced thinly
*or follow cooking instructions in notes
| 7oz goat's cheese
| 5.2oz full-fat mascarpone
plus more to drizzle
a little olive oil
salt and freshly ground pepper
a little extra honey to drizzle on tarts before serving
Preheat the oven to 200C (400F).
Mix the goat's cheese, mascarpone and honey together in a bowl.
Unroll the puff pastry but keep it on the paper it is wrapped in. Place on a large baking tray and slice in half. Space the pieces slightly apart on the tray.
Score a small border around the edges of each piece with a knife and then prick within the border with a fork.
Bake for 14 minutes or until puffed and golden.
Press the middle of the tarts to flatten. Gently spread the cheese mixture within the border of each tart - take care as the puff pastry is flaky and fragile.
Add the beet slices and scatter with the walnuts. Drizzle with a little olive oil and season with salt and pepper.
Return to the oven for 8-10 minutes, or until the cheese has melted.
Serve with a sprinkling of thyme leaves and a drizzle of honey.
If you can't find pre-cooked beetroot, place raw beets into a roasting bag, season and add a little olive oil. Seal the bag and cook for 20-25 minutes at 180C (350F) or until fork tender.