Beetroot Goat Cheese Tart

• Puff Pastry(320 g)
• Beetroot(3)
• Goat Cheese(150 g)
• Red Onion(1)
• Eggs(1)
• Olive oil(1½ tbsp)
• Thyme(1 tsp)
• Dijon Mustard(1 tbsp)
• Salt(¾ tsp)
• Black pepper(½ tsp)
• Arugula(60 g)
• Lemon(1)
• Honey(1 tsp)

Method

1. 1

   Preheat the oven to 220°C. Peel the {Beetroot} and slice into thin half-moons. Thinly slice the {Red Onion}.

   ~8 min

2. 2

   Unroll the {Puff Pastry} onto a lined tray. Score a 2cm border, then spread the center with {Dijon Mustard}. Arrange the beetroot and onion in overlapping layers, drizzle with {Olive oil}, and season with {Thyme}, {Salt}, and {Black pepper}.

   ~6 min

3. 3

   Beat the {Eggs} and brush it over the pastry border. Bake until the pastry is puffed and golden and the beetroot is tender, 25 minutes.

   ~25 min

4. 4

   Crumble the {Goat Cheese} over the hot tart and let it soften for 2 minutes. Toss the {Arugula} with juice from half the {Lemon} and the {Honey}.

   ~2 min

5. 5

   Slice the tart and serve with the dressed arugula alongside. Offer the remaining {Lemon} in wedges for squeezing over the top.

   ~1 min