Baked beetroot tart with chive creme fraiche

You will need 4 x non stick, metal handled pans (about 12 cm)

Ingredients

Knob of butter
2 x medium beetroot – cooked and peeled
1 x tablespoon brown sugar
100 g crème fraiche
1 x tablespoon fresh chives – finely diced
250 g block of puff pastry – thinly rolled
Salt & pepper
Rocket – to garnish
Salad dressing

Method

• Sprinkle a work surface with flour and roll the puff pastry to a thickness of 5mm then cut circles from this to a size of about 15cm. (using a saucer or small plate).
• Evenly slice the cooked beetroot and place a little knob of butter into each non stick pan and heat gently.
• Put a sprinkle of brown sugar into the butter to melt a little then lay the beetroot slices into each pan.
• Cover with the puff pastry and place in a hot oven (190º C) for about 7 minutes or until the pastry has browned.
• Mix the crème fraiche with the chives and roll the rocket leaves in the salad dressing.
• Once tarts are browned turn out of the pan and serve with the crème fraiche and salad.