Serves 6–8 as a starter (quantities as given — scale up if you want more)
🌱 Tom: no🛡️ Paddy: no
Not vegan — goat cheese, yogurt and honey rule it out for Tom, and check the pastry's butter content too. Not safe for Paddy either — pine nuts (tree nuts) and anchovies (seafood) are both allergens; swapping to walnuts doesn't help, it's still a nut.
INGREDIENTS
250g soft goat cheese
A big dollop of yogurt
1 sheet puff pastry
50g pine nuts (or walnuts)
2 tbsp coriander seeds
2.5 tbsp cumin seeds
900g cooked beetroot
4–6 anchovy fillets
3 tbsp vinegar (red wine, balsamic or sherry)
2 tbsp honey
Olive oil
Salt
Parsley and thinly sliced red onion, to garnish (optional)
METHOD
Preheat the oven to 200°C. Toast the coriander and cumin seeds in a dry pan for a minute or two until fragrant, then lightly crush.
Roll out the puff pastry on a lined tray, score a border about 1.5cm in from the edge, and prick the base inside the border all over with a fork. Bake for about 15 minutes until golden, pressing the centre down gently if it's puffed up too much.
Whisk the goat cheese and yogurt together until smooth and spreadable, and season with salt.
Slice or dice the beetroot and toss with a little olive oil, most of the toasted coriander and cumin, the vinegar and honey.
Finely chop the anchovies and scatter half through the beetroot mixture.
Spread the whipped goat cheese over the tart base within the scored border, then pile the beetroot on top.
Scatter with pine nuts, the remaining toasted spices, and the rest of the anchovies. Finish with parsley and red onion if using, plus a final drizzle of olive oil.
Note — Method inferred from the standard technique for this style of tart, since only the ingredient list came through — flag it if you've got specific steps you want swapped in instead.