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.

This beetroot, goat’s cheese and thyme tart is the perfect savoury crowd pleaser! 
This tart by Kym Grimshaw for Denby is absolutely delicious and requires little effort for such a tasty result.

Beetroot, goat’s cheese and thyme tart

Ingredients:
  • 320g (11½oz) ready-rolled puff pastry
  • 3 tbsp thyme leaves, plus extra sprigs to serve
  • 150g (5½oz) mascarpone, at room temperature
  • 200g (7oz) goats cheese
  • 250g (9oz) fresh cooked beetroot, drained and sliced
  • 2 tbsp honey
  • rocket, to serve
Method:
  1. Preheat the oven to 220C/Gas Mark 7.
  2. 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.
  3. Mix together the mascarpone, half of the goats cheese, honey and thyme leaves. Pat dry the sliced beetroot with kitchen paper.
  4. 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 goats cheese.
  5. Bake for a further 10 minutes until golden. Top with rocket and extra thyme sprigs to serve.

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