Donna Hay's Balsamic Beetroot and Goat’s Cheese Tarts

Donna Hay's Balsamic Beetroot and Goat’s Cheese Tarts

INGREDIENTS

  • 1 x 375g puff pastry 
  • 2 small beetroot, peeled and thinly sliced
  • 1 cup (150g) frozen pitted cherries
  • 1 teaspoon juniper berries, lightly crushed
  • ¼ cup (60ml) balsamic vinegar
  • 1 tablespoon brown sugar
  • Sea salt and cracked black pepper
  • 200g goat’s cheese and rocket leaves, to serve

 

METHOD

  1. Preheat oven to 200°C (fan-forced). 
  2. Cut the pastry into 4 x 6cm x 16cm rectangles and place on a baking tray lined with non-stick baking paper. Top with another sheet of non-stick baking paper and a second baking tray to secure+. Bake for 20 minutes or until pastry is crisp. 
  3. Place the beetroot, cherries, juniper berries, balsamic vinegar, brown sugar, salt and pepper into a frying pan over high heat and bring to the boil. Reduce heat and simmer for 5 minutes or until cherries are soft and the liquid is syrupy. Set aside. 
  4. To assemble, place the pastry rectangles on serving plates and top with the balsamic beetroot and cherries, goat’s cheese and rocket. Receipe serves 4 people. 

 

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