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Preheat oven to 180C.
Fry off the frozen spinach with garlic and herbs and ¼ cup of water and set aside on a plate to cool faster.
If you’re using fresh onion, caramelise your onions and set aside.
Slice beetroot and Cheese (put the goats cheese in the freezer for 10 min to make it easier to slice and use a vegetable peeler to take some of the skin off).
Slice your puff pastry length ways, and add to greaseproof paper.
On one half lay the spinach, beetroot and goats cheese and top with onion and honey.
With the other half, fold in half and cut slits as shown in the reel.
Place on top of the base layer and press the edges down.
Spread with egg and sprinkle with sesame seeds.
Lift the paper with the tart onto a large baking dish and bake in the oven for 35-40 minutes until puffy and golden brown.