BEETROOT, THYME & GOAT’S CHEESE TART WITH PEAR & ROCKET SALAD

Once you have tried this version, follow the same general method with different toppings, such as marinated tomatoes, sautéed mushrooms or caramelised onions.

Serves 4

2 x 320g sheets of ready-rolled puff pastry 250g (9oz) cream cheese

150g (5½oz) red onion chutney

400g (14oz) cooked beetroot

2tsp thyme leaves

1tsp nigella seeds

120g (4½oz) soft goat’s cheese, broken into small chunks

1tbsp runny honey

Sea salt and freshly ground black pepper 1 egg, lightly beaten

For the pear and rocket salad (not pictured)

50g (1¾oz) shelled walnuts

120g (4½oz) rocket leaves

1 small ripe pear, cored and sliced 3tbsp extra-virgin olive oil

1½tbsp white balsamic vinegar

Preheat the oven to 220°C/fan 200°C/gas 7. Line 2 baking trays with baking paper. Place the walnuts in a separate small baking tray and toast for 5 minutes. Set aside until later. Using a sharp knife and a 22cm round plate or bowl, cut a circle out of each pastry sheet. Place the circles on the trays and prick the middle of each several times with a fork.

Mix the cream cheese and onion chutney together, then spread the mixture over both circles, leaving a 2cm border.

Using a mandolin, cut the beetroot into thin slices. Arrange over the chutney mixture in slightly overlapping circles.

Sprinkle with the thyme leaves, nigella seeds and chunks of goat’s cheese, drizzle with the honey and season with salt and pepper. Brush the edges of the pastry with the beaten egg, then place in the oven on the 2 highest shelves for 15-20 minutes, or until golden and crisp.

Meanwhile, put the rocket leaves and pear into a large bowl and season with salt and black pepper. Whisk together the oil and vinegar, then pour over the salad and mix well. Roughly chop the toasted walnuts and scatter over the salad.

Remove the beetroot tarts from the oven and cut each into wedges. Serve with the pear and rocket salad on the side.