The Queen’s Savoury Goat Cheese Tart

You can't celebrate the Queen's Platinum Jubilee with anything more impressive than a mouth-watering recipe that's easy, quick, and delicious.

This vibrant tart recipe showcases creamy goat cheese that pairs perfectly with sweet and tangy roasted beetroots.

Roasted Beetroot and Goat Cheese Tart

Level: Easy Time: 55 minutes

Serves: 4

Ingredients:

500g Raw Beetroot
100ml Il Gusto Fig Balsamic Vinegar
2 tsp Il Gusto Olive Oil
320g Ready-made Puff Pastry Sheet
15g Walnuts
25g Soft Goat Cheese
Spinach to serve (optional)

Method

Preheat the oven to 200°C. Peel and finely slice the beetroot. Evenly layer in a foil-lined roasting tin, then drizzle with Il Gusto Olive oil and Fig Balsamic Vinegar. Wrap the pan in foil and roast for 25 minutes, or until the beetroot is tender.

During this time, place the pastry on a baking sheet, prick all over with a fork, and bake for 20 minutes on the shelf below the beetroot. Remove, then gently flatten the pastry on another baking sheet.

After the beetroot has roasted, remove the foil and let it cool. Lay the beetroot on top of the pastry, glaze any juices left from the roasting pan. Scatter the walnuts and goat cheese over the tart. Put it back in the oven for 10 minutes. Serve scattered with spinach.