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  • Goat’s Cheese and Beetroot Tart
Goat’s Cheese and Beetroot Tart

Goat’s Cheese and Beetroot Tart

Brought to you by: Ocado
    4 serving

Prep time:

Cook time:

Serves: 4

This goat’s cheese and beetroot tart is an easy yet delicious recipe – perfect for a light lunch or for a picnic with friends and family. Goat’s cheese is mixed together with honey, creme fraiche and chives and spread across ready-rolled puff pastry, topped with slices of cooked beetroot, baked to perfection and finished with rocket and crumbled feta cheese.
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  • 150g goat’s cheese
  • 1 tbsp runny honey
  • 3 tbsp creme fraiche
  • 1 tbsp chives, chopped
  • 1 tsp sea salt
  • 1 tsp coarsely ground black pepper
  • 320g pre-rolled puff pastry
  • 3 cooked beetroot, thinly sliced
  • 1 egg, beaten
  • 1 handful rocket
  • 100g feta


Step 1

Preheat the oven to 180°C/160°C fan/gas mark 4 and line a baking tray with baking paper.

Step 2

In a mixing bowl, add the goat’s cheese, honey, creme fraiche, chives, salt and pepper and mix together vigorously using a fork, then set aside.

Step 3

Roll out the pre-rolled puff pastry onto the baking tray, lightly prick the pastry with a fork all over the middle and spread the goat’s cheese mixture all over the pastry, leaving a 1.5cm border.

Step 4

Arrange the beetroot over the pastry then brush the border of the pastry with the beaten egg and bake in the oven for 35 mins until the edges are golden brown and puffed up.

Step 5

Remove from the oven and leave to cool for 10 mins, then loosely scatter over the rocket and crumble the feta cheese on top. Slice and serve.

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