Roasted beetroot and goat’s cheese tart
This roasted beetroot and goat’s cheese tart is perfect for a vegetarian Thanksgiving or other festive meals during the winter holidays. You can use gluten-free pastry too and for a vegan version use plant-based soft cheese. You can roast the beetroot and onion well ahead, so making the tart would be super easy on the day of your event. Serve with a crispy salad.
Ingredients
Method
- Cut the onion on half. Leave the skin on.
- Put the beetroot (whole) and the onion in a baking dish. Tuck the garlic between them (with skin on) then add your chosen herb. Drizzle with olive oil, then cover the dish with foil.
- Bake in a preheated oven (set to about 190°C) for 30-40 minutes, until you can easily push a skewer through the beetroot. Let it cool, then refrigerate until you’re ready to bake the tarts, or continue with the recipe now.
- Remove the skin of the beetroot and onion, then slice them thinly. Remove the skin of the garlic and mash the flesh into a paste (you can add the cooking jus or a drop of oil to this)
- Unroll the puff pastry onto a large chopping board. Using a fork, prick the pastry a few times, then spread the garlic paste onto it.
- Layer the beetroot and onion onto the pastry, leaving a border. Crumble over the goat’s cheese and scatter with the walnuts. Fold up the edges of the pastry slightly to create a rim.
- Season with ground black pepper and drizzle with the honey or maple syrup.
- Bake for about 20-25 mins, or until the pastry is golden.
- Cool for a couple of minutes, then serve.