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Caramelised beetroot and goat's cheese tarts
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Elevate your dinner party with elegant beetroot and goat cheese tarts.
Ingredients:
  • 2 sheets frozen puff pastry, partially thawed
  • 1 egg yolk
  • 3 medium beetroot
  • 3 x 5cm long pieces lemon rind
  • 1 cinnamon stick
  • 62.50 ml balsamic vinegar
  • 1.20 gm sea salt
  • 40.00 gm caster sugar
  • 70g baby rocket
  • 40.00 ml white balsamic vinegar
  • 37.95 gm walnuts, toasted, chopped
  • 150g goat’s cheese
Instructions:
  • Preheat your oven to a toasty 220°C (200°C for fan-forced ovens) and get your baking tray ready by lining it with baking paper.
  • Cut 3 rounds from each pastry sheet using a 10cm round cutter, then place on prepared tray. Brush pastry with a mixture of egg yolk and 2 teaspoons cold water. Bake until golden and puffed, about 10 minutes.
  • Peel the beetroots while wearing gloves, then cut them into 1cm batons. Boil water in a saucepan, add lemon rind and beetroot. Cook for 6 minutes until beetroot is nearly tender. Drain and remove lemon rind before serving.
  • In a frying pan, warm half of the oil over medium heat. Add the beetroot and gently stir for 2 to 4 minutes. Introduce the cinnamon stick, balsamic vinegar, salt, and sugar. Keep stirring for about 10 minutes until the beetroot is caramelised and tender.
  • Combine rocket, vinegar, walnuts, and remaining oil in a bowl, toss ingredients together.
  • Press the center of each pastry round to create an indent. Add the beetroot mixture on top of each pastry round, then sprinkle with goat's cheese. Place on plates, season with salt and pepper, top with the rocket mixture, and serve.

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