2 large beetroot, peeled and coarsely grated (220g grated weight)
3 tbsp crème fraîche
2 tbsp creamed horseradish
2 tbsp chopped fresh dill, plus extra sprigs to serve
500g puff pastry
Plain flour for dusting
200g goat’s cheese, cut into rounds
Handful of watercress
1. Preheat the oven to 200°C/fan180°C/gas 6. Place the beetroot in a bowl with the crème fraîche, horseradish and the chopped dill. Season well, then mix to combine.
2. Put a baking sheet in the oven. Roll out the pastry on a lightly floured surface to the thickness of a pound coin. Cut out a rough 28cm circle, discard the trimmings, then put on a flat baking sheet (this makes it easier to transfer the tart to the preheated baking sheet).
3. Spread the beetroot over the pastry, leaving a 2cm border around the edge, then top with the goat’s cheese. Transfer the tart to the preheated baking sheet, then cook in the oven for 25-30 minutes until the pastry is golden and crisp. Scatter over the dill sprigs and top with the watercress to serve.
- You may want to wear rubber gloves when peeling and grating the beetroot so your hands don’t get stained.