Looking for the perfect savoury crowd pleaser? Look no further than this beetroot, goat’s cheese and thyme tart!
Beetroot, goat’s cheese and thyme tart
This beetroot, goat's cheese and thyme tart by Kym Grimshaw for Denby is absolutely delicious and requires little effort for such a tasty result.
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- 320g (11½oz) ready-rolled puff pastry
- 3 tbsp thyme leaves, plus extra sprigs to serve
- 150g (5½oz) mascarpone, at room temperature
- 200g (7oz) goat's cheese
- 250g (9oz) fresh cooked beetroot, drained and sliced
- 2 tbsp honey
- rocket, to serve
Preheat the oven to 220C/Gas Mark 7.
Unroll the pastry onto a baking sheet, trimming any excess pastry at either end if necessary. Score a 1cm (½in) border around the edge of the pastry sheet, prick all over 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.
Last updated 3 months ago