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Tarts with beetroot, coriander and bacon jam

Name: Easy canape recipe: mini tart with beetroot
Yield: 30
Ingredients: 8 (about 200g total) smoky bacon rashers, finely chopped; 1/3 cup (80ml) extra virgin olive oil; 2 tsp toasted coriander seeds; 500g beetroot, coarsely grated; 1/2 cup (110g) caster sugar; 1/4 cup (60ml) apple cider vinegar; 1 Granny Smith apple, coarsely grated; 200g soft goat's cheese, crumbled; 1 cup (250ml) pure (thin) cream; 30 store-bought flaky or shortcrust tart shells, about 8cm each; Micro herbs, to garnish

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https://healthimprovements.info/recipes/easy-canape-recipe-mini-tart-beetroot/w6czjnsz — Tarts with beetroot, coriander and bacon jam

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by Phoebe Wood

Nov 01, 2019

These bite-sized tarts are the perfect canape for your next long lunch.

8 (about 200g total) smoky bacon rashers, finely chopped
1/3 cup (80ml) extra virgin olive oil
2 tsp toasted coriander seeds
500g beetroot, coarsely grated
1/2 cup (110g) caster sugar
1/4 cup (60ml) apple cider vinegar
1 Granny Smith apple, coarsely grated
200g soft goat's cheese, crumbled
1 cup (250ml) pure (thin) cream
30 store-bought flaky or shortcrust tart shells, about 8cm each
Micro herbs, to garnish

Method

1.

To make the jam, place bacon and oil in a non-stick frypan over mediumlow heat. Cook, stirring occasionally, for 8-10 minutes until fat has rendered. Add coriander seeds and stir for 2 minutes or until fragrant. Stir in beetroot, caster sugar, vinegar and apple and bring to a simmer. Cook for 20-25 minutes, stirring occasionally until thick and jammy. Season, then set aside to cool completely.
2.

Place goat's cheese and cream in a bowl and whisk until a smooth, spreadable consistency. Divide a heaped teaspoon of goat's cheese mixture among tart shells and top with beetroot and bacon jam. Scatter with herbs to serve.