4 medium sized beetroot
2 sheets puff pastry
100g soft goat’s cheese
1 ½ teaspoons finely chopped thyme
2 teaspoons runny clover honey
1 tablespoon olive oil
Pear and rocket salad
4 handfuls baby rocket
1 firm ripe pear, sliced
Balsamic vinegar and extra virgin olive oil
Preheat oven to 180°c. Top and tail each beetroot. Wrap each whole beetroot in tinfoil to form individual parcels. Bake for 45 minutes or until cooked through (when a skewer goes right through without any resistance). Allow beetroot to cool, then rub off their skins and slice into rounds.
Roll out pastry sheets by approximately 2.5cm on one side. 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.
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. 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.
Just before serving, toss rocket with pear slices and drizzle with balsamic vinegar and extra virgin olive oil. Top each tart with some rocket and pear salad and serve. Lovely with a glass of chilled sauvignon blanc