Beetroot Tart with Goats Cheese

Top and tail and lightly scrape the beetroot. Put on some foil, sprinkle over some oilive oil and season with some salt. Put in the oven at 350°F/180°C/Reg4 for about 90 minutes until barely tender. When ready take out the oven and allow to cool.

Meanwhile make the flaky pastry  Recipe   and after its stay in the fridge roll out as thinly as you can, put on a baking tray, prick a few times with a fork, and cook at 400°F/200°C/Reg6 for 15 minutes. Pat down any bulges on the pastry, carefully turn over and put back in the baking tray  Picture  .

Meanwhile make a dressing from six tablespoonfuls of olive oil and one tablespoonful of balsamic vinegar, season with salt and put to one side. Discard the outer leaves from the lettuce and separate out four leaves.

Use a mandoline to slice the beetroot into thin slices around a millimeter or so thick but don't worry about covering the pastry edge. Lay the slices in two layers on the pastry lighly season each layer with salt and little olive oil. Put back in the oven and cook for a further 15 minutes.

About two minutes to the tart being ready, put the goats cheese in the oven and heat through for about six or seven minutes until soft and just leaking a bit. Take out immediately.

Use a serrated knife to cut the beetroot tart into four slices with no pastry showing, put on to serving dishes along with a lettuce leaf, put a cheese on each lettuce leaf, sprinkle over some dressing and serve immediately  Zoom  .