Beetroot, Gorgonzola & Walnut Tart

Whilst many are busy preparing cards, presents, and food for the Christmas Season, it is useful to have a quick source of delicious, easy meal possibilities. By using good quality readymade puff pastry, which can be kept in the fridge, there are endless savoury and sweet meals that you can make - simply add some of your favourite ingredients. 

Beetroot, Gorgonzola & Walnut Tart

2 x320g packets ready-rolled puff pastry

375 g cooked beetroot, thinly sliced

300g gorgonzola dolce 

60g walnuts, coarsely chopped

If you prefer a stronger cheese use Gorgonzola Piccante or Stilton 

Heat oven to 200C or (220C non fan)

First lay one sheet of pastry on its parchment paper in the cooking tray. Arrange thinly cut beetroot over it, closely overlapping but leaving a 2cm margin at the pastry edge.

Tear gorgonzola into small pieces and dot it over the beetroot, and then sprinkle the walnut chunks on the top. Carefully lift the other sheet of pastry on top of the tart. Sealed the edges together, glaze the top with a beaten egg or simply brush on some milk. Make cuts across the tart, and bake for 20 minutes or until the top is golden. Serve hot or cold.

A few weeks ago I purchased one single red Amaryllis lily bulb hoping that it would flower in time for Christmas, but it has already burst forth. It has four flowers open and another four more on the way.
I have placed it in a cool conservatory hoping to slow down its growth for the next two weeks. Yes! Christmas Day is just 14 days away.