Beetroot Tart

Serves 4

100g Puff Pastry
600g Beetroot
20g Granny Smith Apple
40g Goat’s Cheese
15g Walnuts
2g Frisée
5g Pea Shoots
Olive Oil
Salt and Pepper

Method:

1. Roll puff pastry to 3-4mm in thickness. Allow to rest for 20 minutes.
2. Cut into a round tart 15cm in diameter. Rest until required.
3. Cook beetroot then cut into evenly sliced pieces.
4. Blend half of the goat’s cheese in the blender with a little olive oil to make a smooth paste.
5. Spread blended goat’s cheese on the tart bases
6. Arrange the slices of beetroot neatly on the tarts.
7. Cook for 8 minutes in the oven at 200oC or until golden brown
8. Finish with the rest of the goat’s cheese broken in to nice piece and cook in the oven for a further two minutes.
9. Combine the toasted walnuts, apple, frisée, pea shoots, olive oil and seasoning and dress tart.
10. Serve immediately with a delicious glass of Gruner Veltliner.