Monday, September 9, 2013

Candied Beetroot and Cream Cheese tart

Candied Beetroot and Cream Cheese tart

If you're looking for an interesting way to present your root veggies, candy them and make little tarts – perfect for dinner party starters. You can do this with fennel or beetroot. Enjoy!

Candied Beetroot and Cream Cheese tart
Candied Beetroot and Cream Cheese tart

5 beetroots
3/4 cup sugar
3/4 cup water
1 roll puff pastry
butter for greasing
cream cheese
fresh thyme

Preheat the oven to 200 degrees Celsius. Boil whole beetroots, skin on, for 30 minutes. Place three of the beets into cold water (keep the other two for later use in the main course). Peel and finely slice the three beets into half-circles. Place the water and sugar in a saucepan over medium heat. Stir to dissolve the sugar and add the sliced beets. Roll out the puff pastry and cut four tart rounds. Place the tart rounds on a greased baking tray and bake for 25 minutes, or until golden brown. During this time, the sliced beets should have candied and the liquid will form a red syrup. Remove the pastry rounds and set aside to cool slightly. Mix 2 Tbs of cream cheese with 1 Tbs of fresh thyme leaves. Spread this mixture on each of the tarts. Place the candied beetroot half circles around the tart and serve with a drizzle of the red syrup.
*Cook’s note: thaw your puff pastry in the fridge overnight the day before.

Thanks to Seth Shezi for the styling of this dish!

Candied Beetroot and Cream Cheese tart

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