Goat’s cheese, beetroot and hazelnut tarts
- June 2019
- Serves 4
- Hands-on time 45 min, oven time 17 min, plus 30 min chilling
Feeding vegetarians at your next dinner party? These individual beetroot and goat’s cheese tarts are sure to impress and delight. The beetroot is marinated in lemon juice and sugar for extra tang, then scattered with crunchy toasted hazelnuts.
In need of more starter inspiration? Try our marinated beetroot carpaccio for something a little lighter.
- Vegetarian recipes
- 61.1g (29.6g saturated)
- 47.5g (8.6g sugars)
Bake the pastry cases up to 3 days ahead and keep in an airtight container.
A dry Loire chenin blanc or sauvignon blanc.
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