Beetroot, goats’ cheese and hazelnut tart | Sainsbury`s Magazine
Beetroot, goats’ cheese and hazelnut tart
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.
Ingredients
- 100g spinach
- 375g ready-rolled puff pastry
- 1 tbsp thyme leaves, plus a few small sprigs
- 250g Abergavenny goats’ cheese, at room temperature
- 250g fresh ready-cooked beetroot, drained
- 40g blanched hazelnuts
- 3 tbsp caramelised onion chutney
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