Description

This Beetroot & Goat Cheese Tart is a visually stunning and flavorful dish that pairs earthy roasted beets with tangy goat cheese on a buttery puff pastry. Perfect for any occasion, this tart is sure to impress.

Ingredients

1 pre-made puff pastry sheet

3 medium-sized beetroots, peeled and diced

4 ounces goat cheese, crumbled

3 tablespoons olive oil

1 tablespoon balsamic vinegar

1 teaspoon fresh thyme leaves

Salt and pepper, to taste

2 large eggs

1 cup heavy cream

1 tablespoon Dijon mustard (optional)

Fresh herbs for garnish (optional)

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Instructions

Preheat the oven to 400°F (200°C).
Toss the diced beetroots with olive oil, balsamic vinegar, salt, pepper, and fresh thyme until well coated.
Spread the beets on a baking sheet and roast for 30-35 minutes, or until tender. Set aside to cool slightly.
Roll out the puff pastry and press it into a tart pan. Trim any excess pastry and prick the base with a fork. Line with parchment paper and fill with baking beans. Bake for 15 minutes, remove the beans, and bake for another 5-7 minutes until golden.
In a bowl, whisk together eggs, heavy cream, salt, pepper, and Dijon mustard (if using) until smooth.
Spread the roasted beets evenly over the pastry shell, sprinkle with goat cheese, and pour the egg mixture over the top.
Bake the tart for 25-30 minutes, or until the filling is set and golden on top.
Allow the tart to cool for 10-15 minutes before slicing.
Optionally, garnish with fresh herbs before serving.

Notes

For added crunch, sprinkle toasted walnuts or pecans on top.

For a different herbal flavor, try rosemary or sage instead of thyme.

If you prefer a milder flavor, you can substitute the goat cheese with ricotta or feta.

Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Category: Main Dish
Method: Baking
Cuisine: European

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 10g
Sodium: 250mg
Fat: 24g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 8g
Cholesterol: 60mg