beetroot + goat’s cheese en croute
This is a veggie main course option. The en croutes can be made in advance up to the last baking stage, and cooked just before needed. Serve with cooked greens or salad.
Ingredients
- 250g beetroot (about 2 small-med, or 1 large)
- 1 onion, peeled + finely sliced
- 1 tsp sugar
- 1 tsp sherry or balsamic vinegar
- thyme leaves
- 1 (375g) pack ready made all-butter puff pastry
- honey for drizzling
- 100g soft goat’s cheese
- 1 egg, beaten
- poppy seeds for sprinkling
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Method
- Wrap each beetroot tightly in tin foil, place in a baking dish and roast at 200˚C for about 45 mins to 1 hr, or until tender. Check them by inserting a small sharp knife; they should be soft.
- Remove from the oven and leave to cool before peeling off the beetroot skin and cutting into small dice.
- Meanwhile, heat the olive oil in a frying pan over a low heat and add the onion, sugar, vinegar and salt. Cook very slowly, stirring only occasionally, until softened (about 25-30 mins). Remove from the heat, stir into the beetroot, and allow the mixture to cool.
- Cut the puff pastry into four pieces and roll out each sheet to a rectangle about 18cm x 14cm. Spread two of the quarters with the goat’s cheese, leaving a border of about 2cm around the edge.
- Sprinkle over the thyme leaves and drizzle over a little honey. Spread over the onions, then heap the beetroot mixture in the middle. Top with the remaining two pastry rectangles, and pinch the sides together to seal (trim off any extra pastry if necessary).
- Place the two parcels on a non-stick baking sheet and brush with the beaten egg.
- Sprinkle over some poppy seeds and bake at 180˚C for 30 mins, or until golden.
