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

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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.