Beetroot & Goat Cheese Tart

Ingredients

• 1 pcs Puff pastry
• 200 g Beetroot, Boiled Without Salt
• 100 g Goat cheese, semisoft type
• 100 g Rucola
• 1 tbsp Balsamic vinegar
• 1 tbsp Olive oil
• 1 g Salt and freshly ground black pepper to taste
• 1 pcs Egg

Method

1. 200°C. Line a baking sheet with parchment paper.
2. Roll out the puff pastry onto the baking sheet. Use a knife to score a 2 cm border around the edges. Prick the inside with a fork.
3. Arrange beetroot slices inside the scored border. Sprinkle crumbled goat cheese over the top. Season with salt and pepper.
4. Brush the border with beaten egg. Bake for 25-30 minutes until the pastry is golden and puffed.
5. Top with fresh arugula, drizzle with balsamic vinegar and olive oil, and serve warm.