Irish Goats Cheese & Beetroot Puff Pastry Tart with Pistachio Crumb
Irish Goats Cheese & Beetroot Puff Pastry Tart with Pistachio Crumb

Irish Goats Cheese & Beetroot Puff Pastry Tart with Pistachio Crumb

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Irish Goats Cheese & Beetroot Puff Pastry Tart with Pistachio Crumb
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4

Ingredients

  • 1 sheet puff pastry
  • 1 egg
  • 2 tbsp olive oil
  • 2 x 200 g St. Tola creamy goat cheese spread
  • 2 large vac-packed cooked beetroots drained and pat dry
  • 12/15 pistachio nuts
  • 4 springs fresh thyme
  • 1 tsp local honey

Instructions

  • Preheat the oven to 180℃. Line a flat baking tray with parchment paper.
  • Unwrap the puff pastry and lay flat on the baking tray.
  • Cut an indent about 2/3cm in form the edge of the pastry.
  • Very thinly slice the beetroot.
  • Spoon the soft, creamy goat cheese directly onto the pastry. Drizzle on a little olive oil. Season.
  • Lay the thin, almost carpaccio-like beetroot on top of the goat cheese.
  • Brush with a little olive oil.
  • Chop up the shelled pistachios. Paint the edges of the pastry with egg wash. Sprinkle over the pistachio nuts.
  • Bake in the oven for 25-30 minutes until the edges of the pastry are golden.
  • To finish, brush with a little honey and sprinkle on some fresh thyme leaves or sun-blushed tomatoes.

Notes

Only ever use fresh thyme in this recipe. Do not try to substitute with dried.

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