Beetroot, Balsamic & Goats Cheese Tart

DinnerLunch

30 Sept

Written By Kate Brocklehurst

Ingredients

2 tbsp Brock and Morten Balsamic Vinegar

1 sheet of ready rolled puff pastry

1 large beetroot - raw

1 goats cheese

Additional toppings of your choice. We recommend onions, pesto and herbs

Method

Pre-heat the oven to 180 degrees. Roll the pastry out onto a lined baking sheet.

Thinly slice the beetroot and lay in rows across the pastry, leaving a boarder around all of the edges. Crumble the goats cheese on top and add any extra topping your would like to include. (Keep toppings to a minimum and cut into small pieces where possible to avoid the pastry becoming soggy.)

Brush the edges with and egg wash and just before adding to the oven, drizzle the Brock and Morten Balsamic Vinegar over the toppings in the centre.

Put the topped pastry in the oven for around 20-25 minutes, until the pastry around the edges looks golden and has risen. Check the centre of the pastry has cooked beneath the toppings.

Serve warm with a side salad.