Goat's Cheese, Onion Marmalade and Beetroot Tart
The tart comes together so quickly with 5 simple ingredients and the flavour is out of this world delish!
Ingredients
Method
Goat's Cheese, Onion Marmalade and Beetroot Tart
- Preheat oven to 180C. Peel and quarter beets. Place on a baking tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Bake for 30 minutes or until tender. Remove from oven and set aside. Leave oven on.
- Thaw out puff pastry sheet. In a large bowl mix together the Onion Marmalade, ricotta, goat cheese and egg until combined.
- Transfer puff pastry into a loose-bottom tart tin and press into the base and sides. Trim off edges and reuse the pastry to fill any gaps, ensuring the pastry comes up to the edge of the tin all the way around. Prick the base all over with a fork.
- Pour the filling into the tart and smooth out the top. Bake for 25 minutes.
- Remove tart from the oven and out of the tin. Place on a serving plate. Top with beets and rocket leaves and serve.
