*Beetroot & Goat Cheese Tart with Balsamic Glaze & Toasted Walnuts**

A Beetroot & Goat Cheese Tart with Balsamic Glaze & Toasted Walnuts is a stunning and flavorful dish! The earthy sweetness of the beets pairs beautifully with the creamy tang of goat cheese, and the toasted walnuts add a delightful crunch, all brought together with the rich, tangy balsamic glaze. Here’s an elegant recipe for this savory tart:

Beetroot & Goat Cheese Tart with Balsamic Glaze & Toasted Walnuts

Ingredients:

• For the tart crust:
  • 1 sheet of puff pastry (or shortcrust pastry, depending on your preference)
  • 1 egg (for egg wash, optional)
• For the filling:
  • 2 medium-sized beetroots (roasted, peeled, and thinly sliced)
  • 4 oz (about 115g) goat cheese, crumbled
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 1 teaspoon fresh thyme (or dried thyme)
• For the balsamic glaze:
  • 1/4 cup balsamic vinegar
  • 1 tablespoon honey or brown sugar (optional, for sweetness)
• For the garnish:
  • 1/4 cup toasted walnuts, roughly chopped
  • Fresh thyme or rosemary (for garnish)

Instructions:

1. Preheat the oven: Preheat your oven to 375°F (190°C).
2. Prepare the tart crust:
   • If using puff pastry, roll out the sheet on a lightly floured surface to fit your tart pan (or a baking sheet if you’re going for a rustic-style freeform tart).
   • If you like a golden finish on the crust, brush the edges of the pastry with an egg wash (lightly beaten egg) before baking.
   • Place the tart crust into a tart pan or on a baking sheet. Prick the base lightly with a fork to prevent puffing, then bake for 12-15 minutes until golden and crisp. Let it cool slightly.
3. Roast and slice the beets:
   • If the beets aren’t roasted already, wrap them in foil and roast in the oven for about 40-50 minutes at 400°F (200°C), or until tender. Let them cool, then peel and slice them thinly.
   • If using pre-cooked beets, simply peel and slice them.
4. Make the balsamic glaze:
   • In a small saucepan, add the balsamic vinegar and honey (or sugar, if using). Bring to a simmer over medium heat and cook for about 5-7 minutes until the vinegar thickens into a syrupy glaze. Remove from heat and set aside to cool.
5. Assemble the tart:
   • Spread a thin layer of olive oil over the baked tart crust. Sprinkle the crumbled goat cheese evenly across the tart base.
   • Arrange the thinly sliced roasted beets on top of the goat cheese, slightly overlapping them in a circular pattern.
   • Season with salt, pepper, and fresh thyme.
6. Bake the tart:
   • Place the tart back into the oven and bake for another 10-15 minutes, just to warm through the ingredients and allow the flavors to meld.
7. Toast the walnuts:
   • While the tart is baking, toast the walnuts. Simply heat a small pan over medium heat, and add the walnuts. Toast them for 2-3 minutes, stirring occasionally until they’re lightly browned and fragrant. Remove from heat and set aside.
8. Finish the tart:
   • Once the tart is done baking, remove it from the oven. Drizzle the balsamic glaze over the top of the tart.
   • Sprinkle the toasted walnuts on top, and garnish with fresh thyme or rosemary.
9. Serve:
   • Allow the tart to cool for a few minutes before slicing. Serve warm or at room temperature.

Enjoy:

This tart is full of vibrant flavors and textures, with the sweetness of the beets, the creaminess of the goat cheese, and the richness of the balsamic glaze. It’s perfect for a light lunch, appetizer, or even as a dinner starter.

Let me know how it turns out, or if you need any adjustments or variations!