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Goat's Cheese and Beet Puff Pastry Tart

supergoldenbakes.com
serves 4
This super-easy goat's cheese and beetroot puff pastry tart makes a great starter or light lunch.

Ingredients
  • 1 pack ready-rolled puff pastry
  • 3 pre-cooked beets - place raw beets into a roasting bag (or wrap in tin foil), season and add a little olive oil. Seal the bag and cook for 20-25 minutes at 180C (350F) or until fork tender
  • 7 oz goat's cheese crumbled
  • 5.2 oz full-fat mascarpone
  • 2-3 tbsp runny honey plus more to drizzle
  • handful walnuts roughly chopped
  • 1 tsp fresh thyme
  • a little olive oil
  • salt and freshly ground pepper
  • a little extra honey to drizzle on tarts before serving
​
Picture
Preparation​
  • 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.

Plow to Porch Organics, Inc.
5342 Hollister Ave, Santa Barbara, CA 93111

805-203-6222
mail@plowtoporch.com
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