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 Beetroot, Red Onion & Boursin tart

1 big beetroot
2 Red onions
Olive oil
A couple of table spoons of balsamic vinegar
Salt and pepper
1 sheet of ready made puff pastry
1 pack of Boursin or try crumbly goat or Feta cheese.


Peel your beetroot, and cut into quarters and thinly slice.
Toss in a little olive oil and balsamic vinegar, roast at 180 deg C for about 25 mins.
Meanwhile peel and slice the red onions. After 25 mins, add to the beetroot and give it a mix.
Roast for a further 25-35 mins until the veg is tender and the balsamic vinegar has gone sticky.
Season the veg to taste.
Place your sheet of puff pastry on a baking sheet.
Put the veg onto the sheet of pastry, leaving about 1-2 cm round the edge.
Using a pastry brush, brush the edges of the pastry with a little milk.
Bake the tart for about 20 mins, until the pastry at the edges has puffed up and is golden.
Crumble the cheese over the tart, and place back in the oven for a few minutes.

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