Savory Parsnip and Beetroot Tart

Ingredients

Puff pastry

1 sheet, thawed

Egg

1, beaten (for egg wash)

Goat cheese

4 ounces, crumbled

Salt

1/2 teaspoon, or to taste

Black pepper

1/4 teaspoon, or to taste

Fresh thyme

1 tablespoon, chopped

Garlic

3 cloves, minced

Onion

1 medium, thinly sliced

Olive oil

2 tablespoons

Beetroot

2 medium, peeled and diced

Parsnips

2 medium, peeled and diced

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the sliced parsnips and beetroot, cooking for about 5 minutes until they start to soften.
3. Add the sliced onion, minced garlic, thyme, salt, and pepper to the skillet. Cook for another 3-5 minutes, stirring occasionally, until the vegetables are tender and fragrant.
4. Roll out the puff pastry sheet on a lightly floured surface to fit your baking sheet. Transfer it to a baking sheet lined with parchment paper.
5. Spread the cooked vegetable mixture evenly over the puff pastry, leaving a 1-inch border around the edges.
6. Sprinkle the crumbled goat cheese over the vegetable filling.
7. Fold the edges of the puff pastry over the filling, creating a rustic tart shape that exposes the filling.
8. Brush the edges of the pastry with the beaten egg for a golden finish.
9. Bake in the preheated oven for 25-30 minutes, or until the pastry is puffed and golden brown.
10. Remove from the oven and let it cool for a few minutes before slicing and serving.