Beetroot & Goat Cheese Tartlets

These little tarts are a delight to eat. The sweetness of the beetroot with the tart & creamy goat’s cheese tingles your taste buds. Topped with fresh thyme and honey, the dish is sweet & savoury.

Recipe Details

• Serves: 9 tartlets

• Prep Time: 15 mins

• Cook Time: 20 mins

• Ready In: 35 mins

• Difficulty: Intermediate

Meal prep storage

Best served fresh to maintain pastry crispness. Store in an airtight container in the fridge for up to 3 days.

Ingredients

• 200g pre-cooked beetroot (approx. 2 beetroot), sliced

• 200g medium-soft goat's cheese, sliced

• 270g filo pastry (approx. 1 standard pack)

• 2 tbsp honey

• 1 tbsp fresh thyme leaves

• 1/4 tsp salt

• 1/4 tsp black pepper

• 12 balsamic pickled silver skin onions, halved

• --- For Brushing ---

• 30g butter, melted (or olive oil)

Method

Turn the oven to 200 degrees Celsius. Start off by getting the ingredients prepared. Cut the beetroot into quarters and thinly slice. Thinly slice the goat cheese. Take 9 onions out of the jar and slice them in half. Pick the buds of thyme off the sticks and have salt & pepper ready. Open the honey jar and have a spoon ready to dip.

Take the filo pastry and cut it into large squares, large enough so that once you’ve pushed the pastry into the muffin tin, there is still some pastry sticking out. Cut greaseproof paper to the same size or take some muffin cases. For each tart layer up 3 pieces of pastry, put a piece of greaseproof paper in each muffin hole under the pastry and push it all in.

Now to assemble the tartlets, alternate between beetroot and cheese slices, then add the pickled onion in the centre, a dash of salt and pepper, sprinkle thyme leaves and drizzle over some honey. Repeat for each tart and then pop in the oven for 15/20 minutes, until the pastry is cooked.

You can alternatively make this as one large tart. Serve up and enjoy!

Nutritional information, per serving

kcal: 220
Fat: 8.3g
Saturates: 5.6g
Carbs: 30.2g
Sugars: 10.2g
Fibre: 1.1g
Protein: 8.3g