Beetroot and Goat's Cheese Puff Pastry Tart

Name: Beetroot and Goat's Cheese Puff Pastry Tart
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 320 g pack ready-rolled all-butter puff pastry; 1 medium egg, beaten; 2 x 125g packs soft goats' cheese; 100 g cream cheese; 250 g pack pre-cooked beetroot, cut into think rounds; 3 tbsp. fresh basil pesto; 2 tbsp. pine nuts, toasted; Small handful rocket

Ready-rolled puff pastry keeps for a few weeks in the fridge – perfect for whipping up an impromptu tart

By The GH Kitchen TeamPublished: 15 August 2024

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beetroot and goat's cheese puff pastry tart

Everyone needs a speedy tart recipe up their sleeve and it doesn't get easier than this whipped goats' cheese one.

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Yields:

4 serving(s)

Prep Time:

5 mins

Cook Time:

25 mins

Total Time:

30 mins

Cal/Serv:

690

Ingredients

320 g pack ready-rolled all-butter puff pastry
1 medium egg, beaten
2 x 125g packs soft goats' cheese
100 g cream cheese
250 g pack pre-cooked beetroot, cut into think rounds
3 Tbsp. fresh basil pesto
2 Tbsp. pine nuts, toasted
Small handful rocket

Directions

1. Step 1Preheat oven to 220C (200C fan) mark 7. Line a large baking tray with baking parchment. Unroll the pastry and lift the sheet on to the lined tray. Use a knife to score a 1.5cm border around edge of the pastry (do not cut all the way through). Brush the border with some beaten egg. Cook in the oven for 20min.
2. Step 2Put the goats’ cheese and cream cheese in a bowl and beat until light and fluffy, about 3min.
3. Step 3Carefully remove the tray from the oven and, with the back of a spoon, gently press down the pastry inside the border. Spread the goats’ cheese over this, making sure to stay within the border, then top with the sliced beetroot. Return to the oven for a further 5min, then spoon over the pesto, scatter over the toasted pine nuts and rocket to serve.

GH TIP

Swap the pine nuts for walnuts, if you like.

Per serving:

Calories: 690
Protein: 22g
Total fat: 53g
Saturates: 30g
Carbs: 32g
Total sugars: 3g
Fibre: 1g

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The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time