Whenever time is a little on the short side to prepare something or if I’m asked to prepare something at the last minute to take along somewhere, I turn to puff pastry. Puff pastry is a brilliant fail safe that can always be depended on for a vast array of sweet and savoury items.
This beetroot tart was the result of just such an occurrence. I was running late and still needed to whip up something that could be snacked on at an informal dinner party. Luckily I had taken out a roll of puff pastry and quickly put it to good use. Literally any topping can be used on puff pastry and it will work perfectly.
I scattered quartered beetroot with goats cheese over the puff pastry after spreading it with a little onion marmalade – that’s another product you can definitely make sure to always have in the fridge. I had some cashew nuts to sprinkle over and in two shakes of a puppy dogs’ tail, a lovely savoury tart was done and ready to be served with sparkling wine.
Fresh herbs like rocket can be put to good use to add a lovely “freshness” to many dishes, and it did just that, minutes before serving the tart. I reserved some of the goats cheese which adds a nice bit of contrast in colour when dotted in between the baked beetroot. All that the tart needed was a generous drizzle of balsamic vinegar and olive oil, which the guests could add themselves as they were eating.
Never underestimate the power of puff pastry. Even a store bought roll can save the day every once in a while!