Main Course
Herby Ricotta and Goat Cheese Puff Pastry Tart with Beetroot and Hazelnuts
A delicious blend of herb creamy cheese, earthy beets and crunchy candied hazelnuts
A beautiful light summer recipe, enjoy as main course with a large green goddess leaf salad, or place in the middle of the table if you are entertaining guests for everyone to share and enjoy. Check out my candied hazelnut recipe, a stunning sweet and crunchy topping for summer salads or better yet, scattered on top of delicious ice-cream and dulce de leche!
Ingredients
- 1 sheet of all butter ready-rolled puff pastry about 320g
- 200 g ricotta cheese
- 100 g goat cheese crumbled
- 4 tbsp chopped fresh herbs parsley, chives, tarragon, dill
- Salt and pepper to taste
- 2 small cooked beetroots thinly sliced
- 50 g hazelnuts roughly chopped ( or candied hazelnut brittle )
Method
Pastry:
- Preheat your oven to 200°C and line a baking tray with parchment paper or grease well. Place the puff pastry sheet onto the prepared baking tray and score a 2cm border around the edges using a sharp knife. Be careful not to cut all the way through.
Herby Cheese Filling:
- In a mixing bowl, combine the ricotta cheese, crumbled goat cheese, chopped fresh herbs, salt, and pepper. Mix well until smooth and creamy. Spread the herby ricotta and goat cheese mixture evenly within the scored border on the puff pastry.
Beetroot:
- Arrange the thinly sliced cooked beetroot on top of the cheese mixture, staying within the border.Sprinkle the chopped hazelnuts over the beetroot slices, ensuring an even distribution.
Bake:
- Bake the tart in the preheated oven for 20-25 minutes or until the pastry is golden brown and puffed up around the edges.
Serve:
- Once baked, remove the tart from the oven and let it cool for a few minutes. Carefully slice the puff pastry tart into 6 generous portions. Serve the herby ricotta and goat cheese puff pastry tart warm, and enjoy!
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