Method:
1. Preheat oven to 220°C/200°C fan-forced. Lightly grease an oven tray.
2. Combine beetroot, water and vinegar in medium saucepan; bring to a boil. Reduce heat; simmer 10 minutes or until beetroot is just tender. Drain; slice thickly.
3. Place pastry sheet on prepared tray; fold pastry edges up to form a 2cm border. Arrange tomato and then beetroot slices over pastry; sprinkle with cheese.
4. Bake tart about 15 minutes or until pastry is browned lightly. Serve tart topped with watercress.
Recipe Database
Goat's Cheese and Vegetable Pizza recipe
13/02/2008
Manu Feildel
This recipe is listed under:
Vegetarian Recipes
Ingredients:
150g baby yellow beetroot, peeled
½ cup water
¼ cup white wine vinegar
1 sheet ready-rolled puff pastry
1 large tomato, sliced thickly
150g goat’s cheese, crumbled
1 cup trimmed watercress
