BEETROOT AND GOATS’ CHEESE PUFF PASTRY TART

Ready-rolled puff pastry keeps for a few weeks in the fridge – perfect for whipping up an impromptu tart

Hands-on time 5min. Cooking time about 25min. Serves 4

320g pack ready-rolled all-butter puff pastry 1 medium egg, beaten 2 x 125g packs soft goats’ cheese 100g (3½oz) cream cheese 250g pack pre-cooked beetroot, cut into thin rounds 3tbsp fresh basil pesto 2tbsp pine nuts, toasted Small handful rocket

Preheat oven to 220°C (200°C fan) mark 7. Line a large baking tray with baking parchment. Unroll the pastry and lift the sheet on to the lined tray. Use a knife to score a

1.5cm (⅔in) border around edge of the pastry (do not cut all the way through). Brush the border with some beaten egg. Cook in the oven for 20min.

2 Put the goats’ cheese and cream cheese in a bowl and beat until light and fluffy, about 3min.

3 Carefully remove the tray from the oven and, with the back of a spoon, gently press down the pastry inside the border. Spread the goats’ cheese over this, making sure to stay within the border, then top with the sliced beetroot. Return to the oven for a further 5min, then spoon over the pesto, scatter over the toasted pine nuts and rocket to serve.

PER SERVING 690cals, 22g protein, 53g fat (30g saturates), 32g carbs (3g total sugars), 1g fibre GH TIP Swap the pine nuts for walnuts, if you like.