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Goats curd and roast beetroot Tart

Writer's picture: Alex Hollywood Alex Hollywood

Peel and slice 450g fresh beetroot and mix in a bowl with 2tsp balsamic 2tsp fresh thyme Itbs olive oil and a drizzle of honey spread into a lined baking tin cover with foil and roast @200c for about 20 mins.

Roll out a pack of puff pastry score an edge 2cm deep around, ( or if you prefer cut 4 long strips from each side, egg wash the edges and place the strips on top to create a ‘lip) prick the centre and bake for 20 mins . Remove from oven and using a smaller tray to lie on top. flatten the pastry centre down.

In a bowl mix either 300g goats curd or as an alternative 150g goats cheese with 150g cream cheese and a generous handful of chopped chives and a good grind of black pepper. Spread this generously over the pastry base leaving a border. layer the beetroot slices on top and return to the oven for another 8-10 minutes. Meanwhile dry pan fry a handful of pine nuts or crushed pecans until golden and fragrant . Remove the tart from the oven sprinkle with the nuts lots of fresh rocket and a drizzle of mustard vinaigrette ( in a jar mix 2tbs olive oil 1tbs lemon 1tsp honey 2tsp Dijon mustard salt pepper)

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