Beetroot and goat’s milk cheese tart with granadilla dressing
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- Abigail Donnelly
- 6
- Easy
- 15 minutes
- 20 minutes
- Miles Mossop Saskia 2005
Ingredients
- 400 g ready-prepared pastry
- 200 g goat’s-milk cheese
- 6 beetroots, cooked and sliced
- 2 avocados, sliced (optional)
- 24 asparagus spears, blanched and thinly sliced
- chives, chopped, to garnish
- For the dressing:
- pulp of 3 granadillas
- juice of 1 lime
- 2 t honey
- 1 T extra virgin olive oil
Cooking Instructions
Preheat the oven to 200ºC.
Roll out the pastry and divide into 6 rectangles. Place on a baking tray. Bake for 20 minutes or until puffed up and golden brown.
While still warm, spread over the cheese and top with the beetroot, avocado (if using) and asparagus.
Mix together the dressing ingredients and drizzle over the tarts. Sprinkle over the chopped chives.
Cook’s tip: If, as in this recipe, you need only the pulp and not the seeds, rub the granadilla through a sieve with a touch of hot water, which will help separate the pulp from the seeds.
Per serving: 2422.8kJ, 14.4g protein, 42.5g fat, 38.3g carbs
TASTE’s take:
The scented dressing also goes well with roasted chicken portions or grilled fish.
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