Beetroot Cream Cheese Tart
Serves 4
15 mins prep
20 mins cook
35 mins total
A delicious puff pastry tart topped with beetroot, cream cheese, and basil. This recipe makes beets enjoyable even for those who think they taste like soil.
0 servings
1: Preheat the oven to 180 degrees Celsius and take the puff pastry sheet out of the fridge. 2: Slice the beetroot into thin rounds with a mandolin. In a mixing bowl, season with salt, pepper, and olive oil. 3: To make the cream cheese base, mix the cream cheese with the zest of a lemon, 1 minced garlic clove, a handful of chopped herbs, and nutritional yeast if using. Season with salt and pepper. 4: Unroll the pastry, then lightly score out the edges. Spread the cream cheese filling to cover, then place the beetroot on top. Brush the sides with olive oil, then bake until golden, brown, and crisp (around 15-20 minutes). 5: Garnish the tart with basil leaves, dollops of cream cheese mix, and a drizzle of good olive oil - enjoy!