- 100g spinach
- 375g ready-rolled puff pastry
- 1 tbsp thyme leaves, plus a few small sprigs
- 250g Abergavenny goats’ cheese, at room temperature
- 250g fresh ready-cooked beetroot, drained
- 40g blanched hazelnuts
- 3 tbsp caramelised onion chutney
Step by step
- Preheat the oven to 220°C, fan 200°C, gas 7. Tip the spinach into a colander in the sink and pour over a kettle full of freshly boiled water. Drain well and leave to cool slightly.
- Unroll the pastry sheet onto a baking tray. Lightly score a 1cm border around the edge. Prick within the border all over using a fork. Bake for 15 minutes until golden.
- Meanwhile, squeeze all the water from the spinach and finely chop. Transfer to a bowl and season well. Add the thyme leaves and goats' cheese; mix well until spreadable. The cheese needs to be soft – if it is cold from the fridge, heat it in the microwave for 10-20 seconds first. Slice the beetroot into thin rounds and drain on kitchen paper. Roughly chop the hazelnuts.
- Remove the pastry from the oven; gently press down the middle. Spread the goats' cheese and spinach mixture within the border. Arrange the beetroot slices on top, dot with blobs of chutney, scatter over the hazelnuts and thyme sprigs. Bake for 10 minutes, until the pastry is crisp and golden.