These puff pastry beetroot tartlets make an easy lunch which is ready in no time. These individual tarts with slices of beetroot, two types of cheese, and red onion, are full of flavour.
The main thing:
Beetroot lends itself perfectly to savoury tarts and pies. These mini puff pastry beetroot tartlets are delicious for lunch, or as part of a high tea.
Using two types of cheese makes these tarts really savoury, as blue cheese has a strong flavour. Not everyone likes blue cheese, so you can substitute it with a mature cheese which has plenty of flavour, if you prefer.
If you don't have small, square slices of puff pastry, you could use a large slice to make a large tart which you can cut into pieces once cooked.
Made by Véronique
Published at 2024-01-09, this recipe is for 4 people and takes 30 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 17-01-2024
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Preheat the oven to 180 degrees Celsius and line a baking tray with baking parchment.
Set aside a few sage leaves and finely chop the rest. Mix 6 tablespoons of crème fraîche with the finely chopped sage, and season with salt and pepper.
Prick the centres of the slices of puff pastry. Spread the slices with crème fraîche, but leave the edges clear.
Slice the beetroot and lay it over the crème fraîche.
Peel the red onion and cut it into thin half moons. Sprinkle some of the red onion over the beetroot.
Top with blue cheese and a little grana padano, and bake the puff pastry tarts for around 15 to 20 minutes, until nicely golden brown.
Garnish with fresh sage, if desired, and serve immediately. Enjoy!