Caramelised beetroot and goat's cheese tarts

Whether or not you have always loved to cook or else you've chosen up it like a spare time activity throughout quarantine, we'd venture a guess which you're watching out for new recipes to use out. After all, getting creative in your kitchen can be a wonderful and worthwhile means to devote time.

We've gathered all the very most loved, highest ranked Caramelised beetroot and goat's cheese tarts inside our website. It is the finest of the best!

We have piled up the best recipes . They are our loved, rated and commented 5-star recipes out of our huge neighborhood, all in 1 area. The programs, mains, desserts and are ensured yummy!

How to make Caramelised beetroot and goat's cheese tarts

  • Yield : 6
  • Prep Time : 0:30
  • Cook Time : 0:30
  • Total Time : 1:00

Ingredients

  • 2 sheets frozen puff pastry, partially thawed
  • 1 egg yolk
  • 3 medium beetroot
  • 3 x 5cm long pieces lemon rind
  • 2 tablespoons olive oil
  • 1 cinnamon stick
  • 1/4 cup balsamic vinegar
  • 1/2 teaspoon sea salt
  • 2 tablespoons caster sugar
  • 70g baby rocket
  • 2 tablespoons white balsamic vinegar
  • 1/3 cup walnuts, toasted, chopped
  • 150g goat’s cheese

Method

  • Step 1 Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper.
  • Step 2 Using a 10cm round cutter, cut 3 rounds from each pastry sheet. Place pastry on prepared tray. Combine egg yolk and 2 teaspoons cold water in a bowl. Brush pastry with egg yolk mixture. Bake for 10 minutes or until golden and puffed.
  • Step 3 Meanwhile, wearing rubber gloves, peel each beetroot. Cut into 1cm batons. Bring a medium saucepan of water to the boil over high heat. Add lemon rind and beetroot. Cook for 6 minutes or until beetroot is almost tender. Drain. Discard lemon rind.
  • Step 4 Heat half the oil in a frying pan over medium heat. Add beetroot. Cook, gently stirring, for 2 to 4 minutes. Add cinnamon stick, balsamic vinegar, salt and sugar. Cook, stirring, for 10 minutes or until beetroot is caramelised and tender.
  • Step 5 Place rocket, vinegar, walnuts and remaining oil in a bowl. Toss to combine.
  • Step 6 Gently press centre of each pastry round to make an indent. Top each pastry round with beetroot mixture. Sprinkle with goat's cheese. Transfer to plates and season with salt and pepper. Top with rocket mixture. Serve.

© Copyright 2020 Get Recipe Book - All Rights Reserved