Creamy goats cheese, sweet beets, caramalised shallots, puff pastry..Mini Tart Tatins!
This recipe is perfect for lunch time, a light supper side dish or party canapes. They are easy to make, with a little creativity, they are fun! To be honest I could have eaten the lot, if I didn’t have to save some for the husband.
The creamy Somerset Goat’s Cheese is the perfect addition to add that creamy, milky,luxurious taste to these tart, vinegar flavoured small beetroot and sweet shallots. All cupped into a puff pastry they are great to pop into your mouth for a quick bite or as a side to something else.
A knob of goat’s cheese
1 tbl olive oil
2 tbl sugar
4/5 shallots, sliced thinly
a pack of puff pastry
Muffin/ Cupcake Tray & Round Pastry Cutter
Butter or grease lightly the bottom of the muffin/cupcake holes. Pre heat the oven to Gas Mark 6.
In a small pan add the olive oil, they add your sliced shallots and sugar, let this simmer gently for 15- 20 minutes or till shallots have softened and caramelised but not burnt!
Then place your sliced beetroot in the bottom of the cupcake holes till covered, add some of your caramelised onions on top of the beetroot.
Roll out your block of puff pastry, not to thin or thick, take your pastry cutters (round) the same size as your muffin tin hole or slightly bigger.
Cut out your circles with the pastry cutter, place these on top of the fillings in the holes and tuck the sides in so you can’t see the filling.
Then place your trays into the oven for around 15 minutes until golden brown and cooked.
Once done take out the oven and use a spoon to scoop them out or just tip them out. Place on a serving plate, add torn bits of your goats cheese to the top of the tarts, the heat will melt them.
Serve with salad alone or with an accompaniment dish!