Follow these simple instructions to create your Beetroot & Goat Cheese Tart:

1. Preheat the Oven: Begin by preheating your oven to 400°F (200°C).
2. Prepare the Beetroots: In a bowl, toss the diced beetroot with olive oil, balsamic vinegar, salt, pepper, and fresh thyme.
3. Roast the Beetroots: Spread the beets evenly on a baking sheet and roast for 30-35 minutes, or until tender. Set aside to cool slightly.
4. Prepare the Tart Shell: While the beets are roasting, roll out the puff pastry to fit your tart pan. Gently press it into the pan, allowing excess pastry to hang over the edges. Trim excess if necessary.
5. Blind Bake the Pastry: Prick the pastry base with a fork, then cover it with parchment paper and fill with baking beans. Bake for 15 minutes, then remove the beans and parchment and return to the oven for an additional 5-7 minutes until lightly golden.
6. Combine Filling Ingredients: In a bowl, whisk together the eggs, heavy cream, salt, pepper, and Dijon mustard (if using).
7. Assemble the Tart: Spread the roasted beetroot evenly over the pastry shell. Sprinkle the crumbled goat cheese on top. Pour the egg and cream mixture over the beetroot and cheese.
8. Bake the Tart: Place the assembled tart in the oven and bake for 25-30 minutes or until the filling is set and golden on top.
9. Cool the Tart: Remove from the oven and allow it to cool for 10-15 minutes before slicing.
10. Garnish: Optionally, sprinkle fresh herbs on top for an extra touch of flavor and color.