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Goat's Cheese, Beetroot & Rosemary Tart

Indulge in our quick and easy tart recipe. The combination of our delicate and mellow Celtic Capra Goat’s Cheese, tangy Beetroot & Horseradish Chutney, and rosemary creates a marvellous blend of flavours nestled within flaky puff pastry. Simple yet elegant, this tasty tart is perfect for a cosy gathering, an easy winter supper,  or an impressive appetiser for any occasion. Read on to find out more...

Ingredients:

80g Paxton & Whitfield Celtic Capra Goat’s Cheese
100g Paxton & Whitfield Beetroot & Horseradish Chutney
2 sprigs of rosemary
320g puff pastry 
1 egg for glazing

Instructions: 

Preheat your oven to 200°C (400°F).

Roll out the puff pastry sheet on a lightly floured surface to your desired thickness. Transfer the pastry to a parchment paper-lined baking sheet.

Leaving a border of about 1 inch, spread the beetroot chutney evenly over the puff pastry. Slice the goat cheese thinly in circular discs and place over the chutney.

Scatter the chopped fresh rosemary over the goat’s cheese. Season with a pinch of salt and a sprinkle of freshly ground black pepper.

Gently fold the edges of the pastry inward, creating a border that partially covers the filling, giving the tart a rustic look.

Brush the folded edges of the pastry with the beaten egg. This will give the pastry a golden, glossy finish when baked.

Place the tart in the preheated oven and bake for 20-25 minutes or until the pastry is golden brown and puffed up. Leave for 10 minutes to cool slightly and serve!

baked-goats-cheese-tart-1

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