6 roasted baby beetroots, skin removed
100g goat cheese
1 packed (6) puff pastry sheets
100g raw macadamias, chopped
Note: Pre-prepared tart cases can be bought from supermarkets and most delis.
Basil orange dressing:
2 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
1 tablespoon Dijon mustard
Pinch of salt
Juice and zest of ½ orange
1 tablespoon basil leaves, torn
Preheat oven to 240°C.
Slice the beetroots evenly into 2-3mm rounds. Layer the puff pastry into three sheets, brushing between the layers with melted butter. Cut out two 10-12cm rounds. Repeat with remaining pastry. Place the pastry sheets onto a greased baking tray and bake for 20 minutes or until golden brown. Arrange the beetroot slices onto puff pastry; crumble the goat cheese on top and sprinkle with chopped macadamias and bake for a further 10 minutes.
To make the dressing: Whisk together the oil, mustard, salt, vinegar, zest and orange juice. Stir in the basil.
To serve, put the beetroot tart on a plate and drizzle the dressing around it.