A savoury flatbread with crispy puff pastry, soft beetroot and creamy goat cheese. The combination of sweet and savoury makes this dish a real taste explosion. Perfect as a vegetarian main course or as part of a festive table full of goodies.
Preheat the oven to 200°C and line a baking tray with parchment paper.
Roll out the puff pastry on the baking tray.
Peel the sweet potato and cut it into thin slices. Also, slice the red beet thinly.
Evenly distribute the sweet potato and red beet slices over the puff pastry.
Crumble the goat cheese on top and drizzle with honey and thyme.
Fold the edges of the puff pastry slightly and brush them with the beaten egg.
Bake the tart in the oven for 25-30 minutes until the puff pastry is golden brown and crispy.
Remove from the oven and garnish with fresh basil.
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