Beetroot & goats cheese tart
Fiona Staunton • Jan 22, 2024
Quick and tasty brunch idea using cooked beetroot and bought pastry.
Beetroot and goats cheese a perfect pair. Add in red onion, walnuts and crispy pastry and you have a fabulous brunch dish! Top it with microgreens for extra nutrients and serve with a side salad.
This dish is made using shop bought puff pastry and is baked upside down.
Ingredients
I packet shop bought puff or flaky pastry
1 packet cooked beetroot (not pickled)
1/2 red onion, sliced into half rounds
Handful walnuts coarsely chopped
Log of goats cheese rind on, cut into rounds
1 tbsp olive oil
Pepper & salt
1 egg, blended to glaze
Microgreens to garnish
1 tbsp extra virgin olive oil to serve
Method
- Put parchment paper on an oven tray and drizzle with extra virgin olive oil, sliced red onion, chopped walnuts and basil leaves.
- Slice some cooked beetroot (make sure it isn't pickled in vinegar) and arrange on top.
- Add some sliced goats cheese & season with pepper and salt. You can also put the cheese on first if you like.
- Top with puff pastry (shop bought), seal the edges, brush with a little egg wash and score the pastry.
- Roast at 200ºC for 15 mins.
- To serve, flip it upside down onto a chopping board. Cut into 8 pieces and garnish with microgreens and serve with a side salad.
