Looking for the perfect savoury crowd pleaser? Look no further than this beetroot, goat’s cheese and thyme tart!
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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.
Image credit: Kym Grimshaw for Denby
Ingredients
- 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
Instructions
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 goat's 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 goat's cheese.
5
Bake for a further 10 minutes until golden. Top with rocket and extra thyme sprigs to serve.
Last updated 9 months ago
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