[{"data":1,"prerenderedAt":115},["ShallowReactive",2],{"page:\u002Fblog\u002Fbeetroot-goat-cheese-tart":3},{"id":4,"title":5,"author":6,"body":7,"category":98,"date":99,"description":100,"draft":101,"extension":102,"image":103,"meta":104,"navigation":105,"path":106,"readingTime":107,"seo":108,"stem":109,"tags":110,"updatedAt":113,"__hash__":114},"posts\u002Fblog\u002Fbeetroot-goat-cheese-tart.md","Beetroot and Goat Cheese Tart","Pixeld Food",{"type":8,"value":9,"toc":91},"minimark",[10,14,17,22,59,63,84,88],[11,12,13],"p",{},"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.",[11,15,16],{},"Cook the beets ahead or use good-quality vacuum-packed beets without vinegar. The pastry needs cold ingredients to rise into distinct, flaky layers.",[18,19,21],"h2",{"id":20},"ingredients","Ingredients",[23,24,25,29,32,35,38,41,44,47,50,53,56],"ul",{},[26,27,28],"li",{},"500 g cooked beetroot, ideally a mix of red and golden",[26,30,31],{},"1 sheet all-butter puff pastry, about 320 g",[26,33,34],{},"150 g soft goat cheese",[26,36,37],{},"2 tablespoons crème fraîche",[26,39,40],{},"1 teaspoon Dijon mustard",[26,42,43],{},"1 small garlic clove, finely grated",[26,45,46],{},"1 tablespoon thyme leaves, plus sprigs to serve",[26,48,49],{},"1 egg, beaten",[26,51,52],{},"1 tablespoon olive oil",[26,54,55],{},"1 tablespoon balsamic glaze",[26,57,58],{},"Sea salt and black pepper",[18,60,62],{"id":61},"method","Method",[64,65,66,69,72,75,78,81],"ol",{},[26,67,68],{},"Heat the oven to 210°C and place a large baking sheet inside. Pat the beetroot dry and cut it into thin rounds.",[26,70,71],{},"Unroll the pastry onto baking paper. Score a 2 cm border without cutting through the pastry, then prick the centre with a fork.",[26,73,74],{},"Mix the goat cheese, crème fraîche, mustard, garlic, and half the thyme. Season with black pepper and spread the mixture inside the border.",[26,76,77],{},"Overlap the beetroot slices across the filling. Brush them with olive oil and season lightly with salt. Brush the pastry border with beaten egg.",[26,79,80],{},"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.",[26,82,83],{},"Drizzle with balsamic glaze and scatter over the remaining thyme before slicing.",[18,85,87],{"id":86},"serve-it-with","Serve it with",[11,89,90],{},"A peppery salad dressed with lemon makes this tart a complete lunch. Leftover slices also travel well at room temperature.",{"title":92,"searchDepth":93,"depth":93,"links":94},"",2,[95,96,97],{"id":20,"depth":93,"text":21},{"id":61,"depth":93,"text":62},{"id":86,"depth":93,"text":87},"Recipes","2026-09-04","A crisp puff-pastry tart layered with ruby beets, goat cheese, thyme, and balsamic glaze.",false,"md","\u002Fimages\u002Frecipes\u002Fbeetroot-goat-cheese-tart.webp",{},true,"\u002Fblog\u002Fbeetroot-goat-cheese-tart","55",{"title":5,"description":100},"blog\u002Fbeetroot-goat-cheese-tart",[111,112],"beetroot","lunch",null,"q9XiR93SMeAa6aUK7oKF7JwfBAIyN0bkw3LNslWcWEk",1790513793994]