Rough puff pastry made using Dan Lepard's recipe from the brilliant ' Short and Sweet '
400g beetroot ( peeled and roasted)
1 clove garlic
25ml balsamic vinegar
125 ml red wine
small amount of fresh thyme
1 tbps maple syrup ( can use honey but I hate the stuff)
200g soft goats cheese
Salt and pepper
50g pine nuts
olive oil for roasting and frying
1.Prepare the pastry as per ' short and sweet' light rough puff recipe. The pastry can be rolled out roughly into any shape you like but I used a large quiche tin for mine, in order to give it a little bit of structure.
2. Roughly chop the beetroot into small wedges, drizzle with oil and bake in the oven for 15 minutes or until softened.
3. Heat some oil in a deep frying pan and add in the chopped onions. Cook the onions until they are soft and add in the chopped garlic, thyme then after a couple of minutes add in the wine, vinegar and syrup then season. Stir in the beetroot, half the pine nuts and half the cheese until loosely combined.
4. Poor the beetroot mixture over the centre of the pastry, leaving the edges uncovered. Cut the rest of the cheese into tick slices and place on top of the mixture along with the rest of the pine nuts then cook for 20-25 minutes until pastry is golden and cheese is melted.