Main Course
Irish Goats Cheese & Beetroot Puff Pastry Tart with Pistachio Crumb
Only ever use fresh thyme in this recipe. Do not try to substitute with dried.
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
Method
- 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.
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