Beetroot and goat's cheese tarts
6
Points®
Total time: 45 min • Prep: 25 min • Cook: 20 min • Serves: 8 • Difficulty: Easy
These freeform tarts, layered with earthy beetroot, tangy goat’s cheese and a creamy quiche-like filling, look fantastic and would be a great entrée for your next dinner party.
Ingredients
Baby spinach
75 g
Egg(s)
2 medium
97% fat-free cottage cheese
⅓ cup(s), (85g)
Light sour cream
¼ cup(s), (65ml)
Fresh thyme
1 tsp, leaves, plus sprigs to serve
Reduced-fat puff pastry
278 g, (use 2 x 170g sheets), just thawed
Beetroot, cooked without added fat
250 g, drained, thinly sliced
Skim milk
2 tsp
Soft goat's cheese
80 g
Instructions
1
Place spinach in a colander over the sink and pour over boiling water to wilt. Rinse under cold water, then squeeze firmly to remove excess liquid. Coarsely chop.
2
Whisk eggs, cottage cheese and sour cream in a medium bowl. Stir in spinach and thyme. Season with salt and pepper and set aside.
3
Preheat oven to 200°C. Thaw pastry. Cut 4 x 12cm rounds from each pastry sheet making, 8 in total. Place pastry rounds on two non-stick baking trays.
4
Thinly slice beetroot. Arrange half the beetroot slices over pastry rounds, slightly overlapping and leaving a 2cm border. Fold up the pastry border to form a rim, pinching at 3cm intervals for a decorative edge. Spoon spinach mixture over beetroot layer, then arrange remaining beetroot slices on top.
5
Lightly brush milk over pastry edges. Bake for 15 minutes. Crumble goat’s cheese over filling and bake for a further 5 minutes or until pastry is crisp and golden. Season with freshly ground pepper and sprinkle with thyme sprigs to serve.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.