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Beetroot and goat's cheese tartlets

Name: Beetroot and goat's cheese tartlets
Prep time: 10 min
Total time: 10 min
Yield: 6
Ingredients: 150g soft goat's cheese; 1 teaspoon finely grated orange zest, plus finely pared zest strips to serve; 1/4 cup (60g) creme fraiche or sour cream; 2 tablespoons finely chopped chives; 6 x 8cm ready-made tart shells (see note); 200g drained pickled or canned baby beetroot, finely chopped; 2 tablespoons extra virgin olive oil; 1 tablespoon raspberry or red wine vinegar; Chervil or mixed herbs, to serve

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10m

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With a few clever short-cuts these gourmet tartlets are ready in a flash.

150g soft goat's cheese
1 teaspoon finely grated orange zest, plus finely pared zest strips to serve
1/4 cup (60g) creme fraiche or sour cream
2 tablespoons finely chopped chives
6 x 8cm ready-made tart shells (see note)
200g drained pickled or canned baby beetroot, finely chopped
2 tablespoons extra virgin olive oil
1 tablespoon raspberry or red wine vinegar
Chervil or mixed herbs, to serve

Method

1.

Place the goat's cheese, grated orange zest, creme fraiche or sour cream and 1 tablespoon chives in a bowl. Season with salt and pepper, then mix well to combine. Divide the mixture among tart shells.
2.

Toss the beetroot with the oil, vinegar and remaining 1 tablespoon chives. Pile the beetroot mixture on top of the cheese mixture, then garnish with herbs and extra zest strips.