Beetroot tarts with goats cheese mousse

Place a pot of water on the stove and cook the beetroot until soft, but
still firm. Remove from the pot and let it cool slightly. When the beetroots
are cool enough to handle, remove the skins and slice in even slices. Combine
all the ingredients for the vinaigrette in a glass jar or bowl. Add the
beetroot slices to the vinaigrette and leave it for at least a couple of hours
or overnight.

For the mousse

In a glass bowl, beat the cream cheese until light and fluffy. Crumble
the goat’s cheese into the cream cheese and beat vigorously. Mix the gelatin
with some gold water and allow to sponge. Heat in the microwave for 25-30
seconds until the gelatin has dissolved. Allow to cool and beat into the cheese
mixture. Spoon a teaspoon of cream cheese onto some clingfilm and make little
cream cheese “balls” using the plastic to shape it. Allow to set for
a couple of hours.

For the tarts

Pre-heat oven to 180°C. Roll out the puff pastry and press out 8 rounds
with a cookie cutter or food stacking ring. Cut thin strips of the puff pastry
so that you can make an edge for each little tart. Brush with egg wash and bake
for 10-15 minutes or until golden brown and all puffed out. Allow to cool. Spoon
a slice of beetroot from the glass bowl of jar and allow excess vinaigrette to
drip off. Place in the little tart and top with a ball of goat’s cheese mousse
and a sprig of thyme. 

Reprinted with permission of My Easy Cooking.

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