Forgot password?
Mini Beetroot, Walnut & Goat’s Cheese Tarts

Mini Beetroot, Walnut & Goat’s Cheese Tarts

 
Rate this item
(0 votes)
 

Method

For the Base:

1. Heat the oven to 180°C. Line a baking tray with baking paper. Roll the puff pastry out on a floured surface to a ½ cm thickness. Use a glass or round cutter to cut rounds from the pastry.

2. Place on the lined baking tray and score a rim around the pastry using a sharp knife. Prick the inside of the circle with a fork and brush with beaten egg.

For the Filling:

1. Place the Werda Beetroot, olive oil, walnuts and thyme leaves in a bowl and season well with sea salt and freshly ground black pepper.

2. Slice the goat’s cheese and add a round to each pastry disc (placing the filling within thepricked part of the pastry). Divide the beetroot mixture between the pastry circles.

3. Season with black pepper, add some thyme leaves to each pastry and bake for 12-15 minutes or until the pastry is puffed and golden.

Rate this item
(0 votes)
 

Ingredients

For the Base:

1 roll of puff pastry

For the Filling:

200g Werda Beetroot Grated

1 tbsp (15ml) olive oil

50g walnuts, finely chopped

1 tsp (5ml) fresh thyme leaves sea salt and freshly ground black pepper

1 log Chevre goat’s cheese, sliced

1 egg, beaten

To Serve:

Additional fresh thyme leaves

You need to be logged in to leave a comment.