Root Veggie & Goats Cheese Tart

Ingredients

2 puff pastry sheets
100g cream cheese, softended
100g goats cheese, softended
1/3 cup of garlic olive oil or normal olive oil
1 1/2 tbs finely chopped shallot
3 tsp fresh thyme leaves
1 beetroot (about 200g), peeled, cut into 5mm thick slices
200g sweet potato, peeled, cut into 5mm-thick slices
1 swede (about 200g), peeled, cut into 5mm-thick, slices
1 turnip (about 200g), peeled, cut into 5mm-thick, slices
1tbs white wine vinegar

Process

1. Pre heat oven to 190 degrees Celsius, place one full sheet of pastry onto baking tray and lay other full piece, over half creating two diamond shapes
2. In a small bowl, mix together cream cheese and goats cheese until smooth. Season with Saly & pepper. Spread the cream mixture over the top of the pie leaving a 6cm or so border.
3. In a large bowl, stir oil, shallot and thyme. Reserve half other mixture. In a small bowl, toss beetroot in oil. In the large bowl toss other vegetables.
4. Arrange the vegetables slices over the cheese mixture, slightly overlapping, alternating the vegetables.
5. Fold the edges of the pastry up and over the filling. Place in fridge to chill for 10 - 15 minutes.
6. Bake for 1 hour and 10 mins or until the pastry is deep golden brown and the vegetables are tender.
7. Whisk vinegar into the reserved oil mixture. Season with salt & pepper. Spoon vinaigrette over vegetables.