beetroot and Blue Cheese tart
Ready made puff pastry is a convenient way to quickly whip up this delicious beetroot and blue cheese tart.
Ingredients
- 400 g One ready-made roll of puff pastry
- 1 tablespoon of unsalted butter
- 2 tablespoons of avocado oil
- 180 g 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
- Add the butter and avocado oil to a pan when the oil and butter are sizzling add the onions and cook for 10 minutes until caramelised1 tablespoon of unsalted butter, 2 tablespoons of avocado oil, 180 g 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 together50 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 edge400 g One ready-made roll of puff pastry
- Add half the goats cheese sprinkled evenly on top100 g goats cheese
- Scatter the onions and sliced beetroot on top of the cheese mix150 g cooked sliced beetroot
- Crumble the rest of the goats cheese on top
- Sprinkle with thyme and the chopped macadamia nutsQuarter 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 egg1 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 and the base is not soggy
- 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 pleasehoney 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.