Beetroot Tart - Carême Pastry

Name: Beetroot Tart - Carême Pastry
Ingredients: 1 (445g packet) Carême Sour Cream Shortcrust Pastry, defrosted; 1 bunch medium sized beetroots with stems and leaves attached; 100g goat’s cheese, chevre style (reserve some for garnishing); 75g cream cheese, chopped; 1 egg; 1 medium clove garlic crushed; Sea salt flakes & black pepper; 1 egg beaten for glazing; 1 tablespoon chopped dill.; Preheat oven to 190C fan-forced (210C non-fan).; To serve top with the roasted beetroot, sprinkle with goat cheese and dill. Serve with a green leaf salad.

www.caremepastry.com.au

Make the most of a bunch of beetroot & the edible stems and leaves. The combination of creamy beetroot and dill is just perfect. Beetroot Tart, Carême Pastry

View full recipe on www.caremepastry.com.au

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Ingredients

1 (445g packet) Carême Sour Cream Shortcrust Pastry, defrosted
1 bunch medium sized beetroots with stems and leaves attached
100g goat’s cheese, chevre style (reserve some for garnishing)
75g cream cheese, chopped
1 egg
1 medium clove garlic crushed
Sea salt flakes & black pepper
1 egg beaten for glazing
1 tablespoon chopped dill.
Preheat oven to 190C fan-forced (210C non-fan).
To serve top with the roasted beetroot, sprinkle with goat cheese and dill. Serve with a green leaf salad.