Ingredients:
- 2 medium fresh Beetroots (about 300g/10 oz)
- 1 tbsp Olive Oil
- 1/2 tsp Sea Salt
- 1/4 tsp Black Pepper
- 1 sheet (approx. 375g/13 oz) All-Butter Puff Pastry, thawed
- 1 Large Egg, beaten lightly (for egg wash)
- 150g (5.3 oz) Soft Goat Cheese (Chèvre), room temperature
- 1 tbsp Fresh Thyme leaves, finely chopped
- 1/4 cup (60ml) Balsamic Vinegar
- 1 tsp Honey or Maple Syrup (optional)
- 2 tbsp Toasted Walnuts or Pecans, roughly chopped (optional garnish)
Instructions:
- Preheat oven to 400°F (200°C). Toss beetroot with olive oil, salt, and pepper. Wrap tightly in foil and roast on a baking sheet for 40-45 minutes until tender. Cool slightly, then peel and dice into small, even cubes (about 1/4 inch).
- Unroll the puff pastry onto parchment paper. Using a 2.5-inch round cutter, cut 12 circles. Place circles on a separate, lined baking sheet.
- Lightly score a border inside each pastry circle, leaving about 1/2 inch margin (Do not cut all the way through). Prick the centre area several times with a fork (docking).
- Brush the pastry edges (not the centre) with the egg wash. Bake for 10-12 minutes until the edges are puffed and light golden brown. Remove from oven.
- While pastry bakes, combine the softened goat cheese and chopped thyme in a small bowl. Mix gently.
- Gently press down the puffed centres of the pastry cases if they rose too much. Spoon a small amount of the goat cheese mixture into the centre of each tartlet base. Top evenly with the diced roasted beetroot.
- Return the assembled tartlets to the oven for another 5-7 minutes, until the cheese is slightly warmed and the pastry is deep golden brown.
- While tartlets bake, simmer the balsamic vinegar (and honey/syrup if using) in a small saucepan over medium heat until it reduces by half and coats the back of a spoon (about 5-7 minutes) to create a syrupy glaze.
- Let tartlets cool for 5 minutes. Drizzle generously with the balsamic glaze and scatter with toasted nuts (if using). Serve warm or at room temperature.