Preheat oven to 400°F.

Wash and peel beets*. Place them into a baking dish. Drizzle with a little olive oil and a pinch of salt and pepper. Cover and roast for 45 minutes, or until they are tender all the way through. Unroll the defrosted puff pastry and place on a large parchment-lined baking sheet. Slice pastry into 4 squares. Space the pieces slightly apart on the sheet. Score a small border around the edges of each piece with a knife and then prick within the border with a fork.

Using a pastry brush, lightly brush milk onto the pastry. Bake for 14 minutes, or until puffed and golden. Allow pastry to completely cool. While pastry is cooling, mix cheeses with lemon zest, juice, olive oil and a pinch of salt and pepper in food processor until smooth and creamy. Press down the middle of the pastry to flatten. Gently spread the cheese mixture within the border of each tart.

Slice the beets and place on tarts with walnuts scattered around. Serve with a sprinkling of basil leaves and a drizzle of honey. Season with a pinch of salt and pepper.

*Beets will stain your hands, so consider wearing plastic gloves when working with them.