Beetroot and goat's cheese tarts are my new favourite autumn dish. This vibrant puff pastry recipe uses tangy goat's cheese and kefir which perfectly complement the sweet, roasted beetroot. It's made in a breeze and tastes utterly delicious.
Unroll the puff pastry on a baking tray and space the pieces slightly apart. Divide the puff pastry into four quarters. With a sharp knife, score a small border around the edges but don’t cut fully through. Inside the border, poke a lot of holes using a fork. Pre-bake the pastry for about 14 minutes or until golden.
Mix the goat's cheese, kefir and honey together in a bowl.
Carefully, press the middle of the tarts to flatten. Gently spread the cheese mixture within the border of each tart - take care as the puff pastry is flaky and fragile.
Add the beet slices and sprinkle with the walnuts. Drizzle with a little olive oil and season with salt and pepper.
Return to the oven for 8-10 minutes, or until the cheese has melted.
Serve with a sprinkling of thyme leaves and a drizzle of honey.
If you don't want to use pre-cooked beetroot find my instructions on how to roast beetroots in my description above.