Step 1Preheat oven to 220C (200C fan) mark 7. Line a large baking tray with baking parchment. Unroll the pastry and
lift the sheet on to the lined tray. Use a knife to score a 1.5cm border around edge of the pastry (do not
cut all the way through). Brush the border with some
beaten egg. Cook in the oven for 20min.
Step 2Put the goats’ cheese and cream cheese in a bowl
and beat until light and fluffy, about 3min.
Step 3Carefully remove the tray from the oven and, with the
back of a spoon, gently press down the pastry inside the
border. Spread the goats’ cheese over this, making sure to
stay within the border, then top with the sliced beetroot.
Return to the oven for a further 5min, then spoon over the
pesto, scatter over the toasted pine nuts and rocket to serve.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
