Beetroot, thyme and goat's cheese tart

Photography and styling by Tamara West

Who needs to go out to a cafe when you can make this stunning tart at home.

Ingredients

4	Beetroot, medium (Main)
2 sheets	Puff pastry
1 ½ tsp	Fresh thyme, finely chopped (Main)
2 tsp	Runny honey
100 g	Goat's milk cheese, soft (Main)
1 Tbsp	Olive oil
4 handfuls	Rocket leaves
1 Tbsp	Balsamic
1 ½ Tbsp	Extra virgin olive oil

Directions

1. Heat oven to 180C.
2. Top and tail each beetroot. Place each whole beetroot on a square of tinfoil and scrunch foil to form parcels.
3. Bake for 45 minutes or until cooked through (when a skewer goes right through without resistance). Allow beetroot to cool, then rub off their skins and slice into rounds.
4. Roll out pastry sheets so they become a rectangle 2.5cm wider than it is long. Use a small (roughly 14cm) diameter plate to cut out two circles from each sheet of pastry. Alternatively, for rectangular shaped tarts, simply cut each pastry sheet in half.
5. Place pieces of pastry on a baking tray. Arrange slices of beetroot around the edge of the pastry, slightly overlapping, and one slice in the middle.
6. Mix thyme, honey and olive oil together and brush over beetroot. Top with chunks of goats cheese. Bake for 15-20 minutes or until pastry is puffed and golden.
7. Just before serving, toss rocket with balsamic vinegar and extra virgin olive oil, and top each tart with some rocket.