Baby beetroot and goat’s cheese tart

Baby beetroot and goat’s cheese tart

From
Harvest
Serves
4
Photographer
Emilie Guelpa

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Remove stems from 4 baby beetroot and discard. Put the beetroot in a saucepan with 1 cinnamon stick and 1 star anise, cover with water and cook for 10–15 minutes, until tender. Drain and set aside to cool. Once cool, peel and cut into halves. Take a sheet of puff pastry and lay it on a lined baking tray. Brush with olive oil. Cover the pastry with torn rocket, add the beetroot halves and a handful of crumbled goat’s cheese over the top. Season with freshly ground black pepper and drizzle with caramelised balsamic vinegar. Cook in a preheated 200°C oven for 15–20 minutes, until the pastry is cooked through and crispy.
Tags:
harvest
seasonal
summer
spring
autumn
winter
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