Name: Cream cheese, beetroot and truffle tarts
Yield: Makes 12 tarts, Serve 4
Ingredients: 125 g good-quality cream cheese; 1 tablespoon truffle oil; 2 tablespoons snipped fresh chives (plus more for garnishing); salt and freshly ground black pepper; 2 tablespoons maple syrup; 420 g prepared short pastry; 1 teaspoon balsamic vinegar; 2 medium-sized roasted beetroots

Preparation info

Makes 12 tarts, Serve
4

Difficulty
Medium

Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

About

The use of creamy cheese and sweet beetroot is a particular favourite of mine because it is relatively cheap, easy to prepare and looks beautiful.

Ingredients

420 g prepared short pastry
2 medium-sized roasted beetroots
1 te

Method

Preheat the oven to 190°C/375°F/gas mark 5. Roll out the pastry very thinly and, using a 5 cm biscuit cutter, cut out twelve rounds of pastry. Line twelve tartlet cases with the rounds and cook in the

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Cream cheese, beetroot and truffle tarts

Ingredients

Method

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