Mini Beetroot and Goat’s Cheese Tartlets
By OcadoLife
Published on 06 July 2022
For a fantastic starter or bite-sized party nibble, try these Mini Beetroot and Goat’s Cheese Tartlets from food stylist, recipe developer and author Saskia Sidey. They’re earthy, creamy and crisp, and using pre-cooked beetroot means they’re quick to make too – just don’t use the beetroot in vinegar, or they’ll be too tangy. You can swap the goat’s cheese for cubed brie or crumbled feta if you like.Time and servings
25 minsTotal time
15 minsPrep time
10 minsCooking time
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
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.