Beetroot, Thyme and Goat's Cheese Tart

with Pear & Rocket Salad



Serves 4



Preparation:  30 mins

Chilling time: 30 mins

Roasting fresh beetroots for about an hour

Cooking Time: 40 mins



This is a GUEST RECIPE plus library photo until I take my own from Gordon Ramsay's Super Easy Christmas as featured in The Daily Mail in 2019.



We grow a lot of beetroot in all different colours and I am being constantly challenged to find ever more recipes that hopefully we will like using the beetroot we harvest from our veg patch.   The beetroot can be roasted the day before and when done, easily pierced with a sharp knife, peel the skins off and slice finely into thin discs.



This recipe uses ready-rolled puff pastry, but I will put a link to the vegan recipe that we usually use that works so well for savoury dishes.



As there are several components to this dish, I would advise you to lay out all the dishes, utensils and ingredients before you begin - it makes life so much easier and hopefully, you will be able to follow each stage more easily.









Ingredients



2 x 320g sheets of ready-rolled puff pastry (or you can use a Vegan Pastry alternative)



For the filling



250g cream cheese



150g red onion chutney



400g cooked beetroot (Roasted in the oven, skins removed and thinly sliced)



2 teaspoons thyme leaves, fresh is better but dried will be fine to use



1 teaspoon golden seeds



1 teaspoon poppy seeds



120g  soft goat's cheese, broken into small chunks



Sea salt and freshly ground black pepper (very little needed)



1 egg, lightly beaten



For the Pear and Rocket Salad



50g shelled walnuts



120g rocket or salad leaves



1 small ripe pear, cored and sliced



3 tablespoons extra-virgin olive oil



One and a half tablespoons balsamic vinegar









AND THIS IS WHAT YOU DO.....



1. Pre-heat the oven 200C / Gas 7.
   
   
2. If using ready-rolled puff pastry, line two baking trays with baking paper.
   
   
3. Place the walnuts in a separate small baking tray and toast for 5 minutes, then set aside.
   
   
4. Using a sharp knife and a 22 cm round plate or bowl, cut a circle out of each pastry sheet, place the circles on the prepared trays and prick the middle of each several times with a fork.
   
   
5. If using the vegan pastry, this is a shortcrust pastry that is pushed with knuckles and fingers to line the bottom and edges of a large round baking dish, or two smaller ones.
   
   
6. For the filling:  Put the whole beetroots into a roasting pan and roast for about an hour, or until a knife goes in easily.   When cooled sufficiently, remove the skin and thinly slice into discs.
   
   
7. Mix the cream cheese and onion chutney together, then spread the mixture over both circles, a 2 cm border.
   
   
8. Using a sharp knife, cut the beetroot into thin slices.   Arrange over the chutney mixture in slightly overlapping circles.
   
   
9. Sprinkle with the thyme leaves, golden linseed and poppy seeds and chunks of goat's cheese.
   
   
10. Drizzle with the honey and very lightly season with salt and pepper.
    
    
11. Brush the edges of the pastry with the beaten egg, then place in the oven on the 2 highest shelves for 15 - 20 minutes, or until golden and crisp.
    
    
12. For the salad:  meanwhile, put the rocket leaves and pear into a large bowl and season with salt and black pepper.    Whisk together the oil and vinegar, then pour over the salad and mix well.
    
    
13. Roughly chop the walnuts and scatter over the salad.
    
    
14. Remove the beetroot tarts from the oven and cut each into wedges.
    
    
15. Serve with the pear and rocket salad on the side.