Beetroot Tart Ingredients

  • 15g butter
  • 8 small beetroots, peeled, halved and sliced
  • 1 tablespoon brown sugar
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon fresh thyme leaves
  • 1 sheet frozen butter puff pastry, thawed
  • 50g goat’s cheese, crumbled
  • Fresh basil leaves, to serve

Beetroot Tart Instructions:

  1. Preheat the oven to 200C. Melt the butter in an ovenproof non-stick 19cm (base measurement) frying pan over a medium-high heat.
  2. Stir in the beetroot for 2 minutes. Add the sugar, vinegar and thyme to season. Cook, stirring, for 2 minutes or until the mixture thickens.
  3. Cover with foil and bake for 20 minutes or until the beetroot is just tender. Set aside for 5 minutes to cool.
  4. Increase the oven temperature to 220C.
  5. Trim the pastry into a 24cm disc. Arrange the beetroot evenly over base of the pan.
  6. Top with pastry. Fold in the excess.
  7. Bake for 20 minutes or until the pastry is puffed and golden.
  8. Cool in the pan for 10 minutes. Turn onto a plate.
  9. Top with the goat’s cheese and basil.