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Beetroot Tart with Goat’s Cheese and Rocket Salad

Cooking Time
20 min Minutes
Ingredients
8
Portions
2

Ingredients

8 Total
  • 250 g Country Range Sliced Beetroot
  • 100 g goat’s cheese
  • 2 tbsp Country Range Red Wine Vinegar
  • 2 tbsp redcurrant jelly
  • 1 tsp icing sugar
  • 1 tsp Demerara sugar
  • 50 g Country Range Puff Pastry, rolled and cut into two discs, approx 4cm diameter
  • good handful of watercress leaves and wild rocket

Method

  • 1

    Step 1

    Bake the pastry first by placing onto a non-stick flat tray with greaseproof paper on top and then another tray on top for weight. Bake at 200°C for 20 minutes until the pastry is golden brown.
  • 2

    Step 2

    For the filling, place the beetroot in a pan with the vinegar, sugars and redcurrant jelly and bring to the boil. Remove the beetroot and keep warm to one side.
  • 3

    Step 3

    Reduce the remaining liquid to form a syrup (approx 5 minutes).
  • 4

    Step 4

    Remove the pastry discs from the oven and place the beetroot slices slightly overlapping onto the baked pastry. Butter with the reduced beetroot syrup and place a piece of goat's cheese on top of the beetroot. Bake in a hot oven (200°C) until the cheese starts to melt.
  • 5

    Step 5

    Place some watercress leaves and wild rocket into a bowl and coat with some of the beetroot syrup. Season and leave to one side.
  • 6

    Step 6

    Remove the tart from the oven, add a twist of ground black pepper on top of the cheese and serve with the leaves on top.

Ingredients

8 Total
  • 250 g Country Range Sliced Beetroot
  • 100 g goat’s cheese
  • 2 tbsp Country Range Red Wine Vinegar
  • 2 tbsp redcurrant jelly
  • 1 tsp icing sugar
  • 1 tsp Demerara sugar
  • 50 g Country Range Puff Pastry, rolled and cut into two discs, approx 4cm diameter
  • good handful of watercress leaves and wild rocket

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