Spring has finally just about sprung, and your kitchen will certainly feel like it when when you whiz up this vibrant gluten free puff pastry tart with goats cheese and beetroot. Serve with a light salad for lunch or with new potatoes for a family dinner.
- 1 sheet pre-rolled gluten free puff pastry (or 2 depending on how hungry you are!)
- 500g raw beetroot
- 2 tbsp honey
- 1 tbsp olive oil
- 100g goats cheese
- 200g fresh rocket (optional)
WHAT YOU NEED TO DO
Preheat the oven to 180 degrees. Slice the beetroot and lay out on a baking tray. Drizzle with the oil and honey and roast for 20 minutes until tender.
Meanwhile, grease a baking tray and roll out the gluten free pastry sheet. Gently score around 1/2cm from the edge, all the way around, then prick the centre of the sheet with a fork. This will stop the centre from rising and the edge to form a border.
Once the beetroot is done, remove from the oven and evenly space it out on top of the pastry. Crumble over the goats cheese, again evenly, and season with salt and pepper. Drizzle over any juices from the beetroot, then pop in to the oven for 20 minutes.
Remove from the oven, gently slice up and served with a fresh rocket salad or with new potatoes.
Suggested sides: Feta cheese, rocket, red onion and pomegranate salad