INGREDIENTS
- 1 Puff pastry (premade or homemade)
- 3 medium sized beets – roasted until tender
- 8oz goat cheese
- 6oz ricotta
- 2-3 tbsp runny honey plus more to drizzle
- 1 tsp fresh thyme
- a little olive oil
- salt and freshly ground pepper
- a little extra honey to drizzle on tarts before serving
INSTRUCTIONS
STEP 1
Preheat the oven to 400F.
STEP 2
Mix the goat cheese, ricotta and honey together in a bowl.
STEP 3
Unroll the puff pastry but keep it on the paper it is wrapped in. Place on a large baking tray and roll to desired size but not too thin.
STEP 4
Score a small border around the edges of each piece with a knife and then prick within the border with a fork.
STEP 5
Bake for 14 minutes or until puffed and golden.
STEP 6
Press the middle of the tarts to flatten. Gently spread the cheese mixture within the border of each tart – take care as the puff pastry is flaky and fragile.
STEP 7
Thinly slice the beets and arrange on the goat cheese mixture. Drizzle with a little olive oil and season with salt and pepper.
STEP 8
Return to the oven for 8-10 minutes, or until the cheese has melted.
STEP 9
Serve with a sprinkling of thyme leaves and a drizzle of honey.
