Roasted beetroot tartlets

  • 1 pack Puff Pastry

  • 1 Egg Yolk

  • 100g Cream Cheese

  • 3 Spring Onions, finely sliced

  • Salt and Pepper

  • 4 Beetroot

  • Honey

  • ΒΌ cup Flaked Almonds, toasted

  1. Preheat the oven to 1800C
  2. Line two baking sheets with baking paper.
  3. Place the puff pastry on a floured surface and roll slightly thinner.
  4. Cut with a round cookie cutter to get your desired shape. Cut half of the round pastries with a smaller cutter to form a ring.
  5. Brush the circles with the egg yolk and place the rings on top. Brush the ring with egg and place on the baking tray.
  6. Bake in the preheated oven for 10 minutes until golden and risen.
  7. Remove to cool.
  8. Peel the beetroot and place on a piece of foil, drizzle with olive oil, salt and pepper and close to form a parcel. Roast in the oven until cooked and soft throughout.
  9. In a bowl, beat the cream cheese with the spring onions, salt and pepper until creamy. (Add a little milk if you wish to make it smoother and creamier.)
  10. Place a dollop of cream cheese on the tart case, top with a wedge of beetroot, drizzle with a little honey and garnish with sliced spring onion and toasted almond flakes.