By Paul Gayler
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.
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