Beetroot, Thyme and Goat's Cheese Tart with Pear & Rocket Salad
Beetroot, Thyme and Goat's Cheese Tart
with Pear & Rocket Salad
Serves 4
Preparation: 30 mins
Chilling time: 30 mins
Roasting fresh beetroots for about an hour
Cooking Time: 40 mins
This is a GUEST RECIPE plus library photo until I take my own from Gordon Ramsay's Super Easy Christmas as featured in The Daily Mail in 2019.
We grow a lot of beetroot in all different colours and I am being constantly challenged to find ever more recipes that hopefully we will like using the beetroot we harvest from our veg patch. The beetroot can be roasted the day before and when done, easily pierced with a sharp knife, peel the skins off and slice finely into thin discs.
This recipe uses ready-rolled puff pastry, but I will put a link to the vegan recipe that we usually use that works so well for savoury dishes.
As there are several components to this dish, I would advise you to lay out all the dishes, utensils and ingredients before you begin - it makes life so much easier and hopefully, you will be able to follow each stage more easily.
Ingredients
2 x 320g sheets of ready-rolled puff pastry (or you can use a Vegan Pastry alternative)
For the filling
250g cream cheese
150g red onion chutney
400g cooked beetroot (Roasted in the oven, skins removed and thinly sliced)
2 teaspoons thyme leaves, fresh is better but dried will be fine to use
1 teaspoon golden seeds
1 teaspoon poppy seeds
120g soft goat's cheese, broken into small chunks
Sea salt and freshly ground black pepper (very little needed)
1 egg, lightly beaten
For the Pear and Rocket Salad
50g shelled walnuts
120g rocket or salad leaves
1 small ripe pear, cored and sliced
3 tablespoons extra-virgin olive oil
One and a half tablespoons balsamic vinegar
AND THIS IS WHAT YOU DO.....