Name: Mushroom Tartlets with Goat Cheese & Beets
Yield: Serves 4
Ingredients: Sea salt and freshly ground black pepper; Several fresh thyme and sage leaves, plus some extra for garnish; 6 tablespoons (90 ml) olive oil; 18 ounces (500 g) wild mushrooms, cleaned and shredded into large pieces; 3 tablespoons raspberry vinegar; ½ (17.3-ounce/490-g) box frozen puff pastry dough (1 sheet), thawed; 2 to 3 cooked beets, quartered; 10½ ounces (300 g) fresh spinach, washed; ⅔ cup (75 g) crumbled soft goat cheese

Preparation info

Serves
4

Difficulty
Easy

Appears in

Home Made Christmas

By Yvette van Boven

Published 2018

About

Ingredients

½ (17.3-ounce/490-g) box frozen puff pastry dough (1 sheet),

Starter
Vegetarian

Method

Prepare

Preheat the oven to 350°F (180°C).

Cut the puff pastry dough into four squares and place them on a parchment paper–lined baking sheet. Use a sharp knife to score a square into each sheet, about ⅜ inch (1 cm) from the edges, creating