beetroot and Blue Cheese tart

Here’s a quick Beetroot and Blue Cheese tart to whip up for a drinks party, Saturday lunch or picnic in the garden.

Beetroot is readily available at the grocery store these days and even more convenient than ever before, already cooked for you. Make sure the only ingredient is beetroot though. We don’t need anything else added to our food. We get to choose what we add. This is such an easy tart to prepare if you are buying the readymade roll of puff pastry too.

beetroot and Blue Cheese tart

Ready made puff pastry is a convenient way to quickly whip up this delicious beetroot and blue cheese tart.

Servings 6 Servings

Ingredients

• 400 g One ready-made roll of puff pastry
• 1 tablespoon of unsalted butter
• 2 tablespoons of avocado oil
• One large red onion sliced
• 1 teaspoon caster sugar
• 2 teaspoons of apple cider vinegar
• Quarter a teaspoon dried time
• 150 g cooked sliced beetroot
• 50 g of blue cheese
• 60 g of crème fraîche
• 100 g goats cheese
• Handful of chopped macadamia nuts
• honey to drizzle
• Handful of fresh thyme , oregano and rocket
• 1 egg whisked to brush pastry edges

Instructions

• At the butter and avocado oil to a pan when the oil and butter are sizzling add the onions and cook for 10 minutes until caramelised
  1 tablespoon of unsalted butter, 2 tablespoons of avocado oil, One large red onion sliced
• Add the caster sugar and apple cider vinegar and season to taste with salt and pepper set aside to cool.
  1 teaspoon caster sugar, 2 teaspoons of apple cider vinegar
• Whisk The blue cheese and crème fraîche together
  50 g of blue cheese, 60 g of crème fraîche
• Roll out the pastry and spread the blue cheese crème fraîche mix on top of the pastry leaving a 1cm border around the edge
  400 g One ready-made roll of puff pastry
• Add half the goats cheese sprinkled evenly on top
  100 g goats cheese
• Scatter the onions and sliced beetroot on top of the cheese mix
  150 g cooked sliced beetroot
• Crumble the rest of the goats cheese on top
• Sprinkle with thyme and the chopped macadamia nuts
  Quarter a teaspoon dried time, Handful of chopped macadamia nuts
• fold over the 1cm border creating a lip around the tart to hold the filling together
• Brush the edge of the pastry with whisked egg
  1 egg whisked to brush pastry edges
• Place the tart in the fridge for 30 minutes while you wait to heat the oven. Bake in a preheated oven for 25 to 30 minutes until golden
• Drizzle with honey and herbs serve with a side salad of rocket dressed in olive oil and apple cider vinegar sprinkle extra nuts if you please
  honey to drizzle, Handful of fresh thyme , oregano and rocket

Notes

I also created a closed version of this pie where I added a pastry lid to cover the filling and I crimped the edges with a fork. I baked it for the same amount of time. 

Course: Light Meal, picnic

Keyword: beetroot, blue cheese, puff pastry