Mini Beetroot and Goat’s Cheese Tartlets
Ingredients
50 g of unsalted butter, melted
1 270g pack filo pastry sheets
330 g of cooked beetroot, finely diced (we used Florette)
100 g of goat’s cheese, crumbled
1 tbsp of cumin seeds
1 tbsp of fennel seeds
2 thyme sprigsplus extra tips to garnish
1 candy beetroot, peeled and shaved or very finely sliced into half moons (optional)
12 blackberries, halved if large (optional)
25 g of roasted chopped hazelnuts
6 servings
Calories~375 kcal
Protein~9 g
Carbs~35 g
Fat~22 g
Fiber~4 g
Sugar~6 g
Total recipe
Calories~2,250 kcal
Protein~55 g
Carbs~210 g
Fat~130 g
Fiber~25 g
Sugar~35 g
Method
Step 1
Preheat the oven to 190°C/170°C fan/gas 5. Using a pastry brush, grease a 12-hole muffin tin with a little of the melted butter.
Step 2
Cut the filo pastry into 36 x 6cm squares and place one in each muffin hole, pressing it against the sides. Brush with melted butter, then repeat with the remaining squares and butter, layering up to make 12 pastry cups.
Step 3
In a bowl, mix the diced beetroot with the crumbled goat’s cheese, the spices and the thyme leaves. Season well and stir to combine.
Step 4
Spoon the filling into the pastry cups and bake for 12-14 mins, until the pastry is golden and crisp.
Step 5
Leave to cool a little in the tin, before garnishing with the candy beetroot and blackberries, if using, a sprinkling of hazelnuts and the remaining thyme tips.
