1tbspfresh thymeleaves picked (alternatively use 1tsp dried thyme)
100ggoat’s cheesecrumbled or torn into small pieces
1-2sheets puff pastryshop bought is perfect
1eggfor egg wash
Fresh flat leaf parsleyfinely chopped, to garnish
Neutral cooking oil
Instructions
Preheat the oven to 180C/Gas 4.
Heat a splash of oil in a large, heavy-based saucepan and add the onions. Gently cook over medium-low heat for a few minutes, stirring occasionally, until soft.
Add the grated beetroot to the pan and continue to cook over low heat for 15 minutes, stirring occasionally.
Pour the Balsamic vinegar into the pan, plus the thyme, and increase the heat to medium-high. Continue to cook, stirring often, for around five minutes until most of the vinegar smell has dispersed and the beetroot/onion mixture is soft. Remove from the heat and stir in half of the goat’s cheese.
Meanwhile, roll out the pastry and use a cutter or knife to portion into tarts with the size dependent on your preference. Lightly score a border (approx. 1cm) around the edge of each pastry case, then prick within the border all over using a fork. Egg wash all over, then bake in the oven for 15-20 minutes until golden and risen.
Remove the pastry cases from the oven and gently push down the centres, inside the border.
Spoon some of the beetroot mixture into the pastry cases, then top with the remaining goat’s cheese crumbled evenly between the tarts. Bake in the oven for a further 10 minutes.
Remove from the oven, garnish with chopped parsley, and leave to cool slightly before eating.
Keyword Baking, Beetroot, Christmas, Pastry, Tart, Vegetarian