Beetroot and Goat Cheese Tart

Earthy beetroot and sharp goat cheese make an effortless filling for crisp puff pastry. A little balsamic glaze sharpens the sweet roots and gives the finished tart a glossy edge.

Cook the beets ahead or use good-quality vacuum-packed beets without vinegar. The pastry needs cold ingredients to rise into distinct, flaky layers.

Ingredients

• 500 g cooked beetroot, ideally a mix of red and golden
• 1 sheet all-butter puff pastry, about 320 g
• 150 g soft goat cheese
• 2 tablespoons crème fraîche
• 1 teaspoon Dijon mustard
• 1 small garlic clove, finely grated
• 1 tablespoon thyme leaves, plus sprigs to serve
• 1 egg, beaten
• 1 tablespoon olive oil
• 1 tablespoon balsamic glaze
• Sea salt and black pepper

Method

1. Heat the oven to 210°C and place a large baking sheet inside. Pat the beetroot dry and cut it into thin rounds.
2. Unroll the pastry onto baking paper. Score a 2 cm border without cutting through the pastry, then prick the centre with a fork.
3. Mix the goat cheese, crème fraîche, mustard, garlic, and half the thyme. Season with black pepper and spread the mixture inside the border.
4. Overlap the beetroot slices across the filling. Brush them with olive oil and season lightly with salt. Brush the pastry border with beaten egg.
5. Slide the tart and its paper onto the hot baking sheet. Bake for 25–30 minutes, until the pastry is deeply golden and crisp underneath.
6. Drizzle with balsamic glaze and scatter over the remaining thyme before slicing.

Serve it with

A peppery salad dressed with lemon makes this tart a complete lunch. Leftover slices also travel well at room temperature.