Beetroot, goat's cheese and thyme tart recipe
This savoury beetroot, goat's cheese and thyme tart by Kym Grimshaw is incredibly easy to make. Serve for a weeknight dinner with sourdough bread and rocket on the side.
Ingredients
- 320 g ready-rolled puff pastry
- 3 tbsp thyme leaves, plus extra sprigs to serve
- 150 g mascarpone, at room temperature
- 200 g goat's cheese
- 250 g cooked beetroot, drained and sliced
- 2 tbsp honey
- 1 handful rocket, to serve
- 11.3 oz ready-rolled puff pastry
- 3 tbsp thyme leaves, plus extra sprigs to serve
- 5.3 oz mascarpone, at room temperature
- 7.1 oz goat's cheese
- 8.8 oz cooked beetroot, drained and sliced
- 2 tbsp honey
- 1 handful rocket, to serve
- 11.3 oz ready-rolled puff pastry
- 3 tbsp thyme leaves, plus extra sprigs to serve
- 5.3 oz mascarpone, at room temperature
- 7.1 oz goat's cheese
- 8.8 oz cooked beetroot, drained and sliced
- 2 tbsp honey
- 1 handful arugula, to serve
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- Heat oven to 220°C/200°C fan/gas 7/390°F.
- Unroll the pastry onto a baking sheet, trimming any excess pastry at either end if necessary. Score a 1cm (0.4 inch) border around the edge of the pastry sheet, prick all over the area inside the border with a fork, then bake for 10 minutes.
- Mix together the mascarpone, half of the goat's cheese, honey and thyme leaves. Pat dry the sliced beetroot with kitchen paper.
- Allow the pre-baked pastry sheet to cool a little before spreading over the cheese base, topping with the slices of beetroot and dotting with the remaining goat's cheese.
- Bake for a further 10 minutes until golden.
- Top with rocket and extra thyme sprigs to serve.
This recipe was created by blogger Kym Grimshaw (On The Plate) in collaboration with Denby pottery to celebrate their Modern Rustic trend.
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