Preheat the oven to 190
Peel and finely dice the onion.
Pick the thyme leaves.
Segment the beetroot into 3-4 cm pieces, dry with a paper towel.
Skin and crumble the goats cheese into 1-2cm pieces.
Wash and dry the baby spinach.
Heat a wok to a medium heat, add the oil and the beetroot and allow the edges to caramelize for 2-3 minutes.
Add the onion,salt, pepper and thyme and turn down the heat. Cook until the onion is translucent.
Add the balsamic and reduce, take off the heat, stirring through the spinach.
When the mix has cooled to room temperature, add the goats cheese and mix through, cool.
whisk the egg yolk with a little water.
Take 2 90mm rings of rolled puff pastry.
arrange some of the cool filling in the middle of one, brush the perimeter with the egg wash.
pace the other disc on top and crimp around the sides.
Brush over with the eggwash and score with a knife to decorate.
Skewer the top of the tart to allow steam to escape during cooking.
Bake until golden brown
«Adding walnuts or pinenuts to the mix will compliment the flavour and texture. Serve with warm vegetables or a rocket salad.»