I am still working on reducing / clearing out and emptying the cupboards and it’s already March!
These tartlets helped me fight my war on waste. I used some frozen puff pastry sheets I found stuffed at the back of the freezer. I had some feta and beetroot left over from previous recipes, and as for the drinks cabinet that houses a collection dreg ends of spirits, past their party hour – it was time to mop up!
I decided to make tartlets with a boozy Pimms & Cointreau sweet drizzle that helps cut through the sharp feta and earthy beetroots. Great for lunch, Dinner with a salad, lunchbox treats or even a dinner party starter!
- 4 x puff pastry Squares. Or even better, make your own + baking beads/small weights
- 1 large precooked/cooled beetroot
- 50g Feta
- 50 g pine nuts
- 50g Grated veggie hard cheese
- 1 Teaspoon Oregano
- 30ml (approx.) Pimms
- 30ml(approx.) Cointreau
- 15g Brown sugar
- Make the Boozy drizzle first
- Heat the Pimms, Cointreau and Brown sugar in pan to heat
- Allow the mixture to bubble, but be careful it doesn’t burn.
- The mix should thicken into a beautiful rich amber syrup. If too thin add a little more sugar.
- Set aside to cool
- Preheat the oven 200oc/Gas mark 6
- Using a dry frying pan toast the pine nuts
- Grease a baking tray(preferably one with 4 large tart inserts)
- Push the defrosted puff pastry sheets into shape (one into each circle)
- Place some ceramic baking beads or something to weigh the center of each tart down
- Place them in the oven to par bake for 12-14 minute. Remove. Leave the oven switched on
- Allow the pastry bases to cool slightly and remove the ceramic baking beads
- Share evenly, half the feta and oregano and arrange on each pastry base
- Slice the beetroot thinly and place on top of the feta in each tartlet
- Sprinkle the remaining feta, oregano and toasted pines nuts across all 4 tartlet's.
- Drizzle the cooled Pimms * Cointreau Syrup evenly over each
- Place back in the oven for 14-18 minutes. Check. They may require a few more minutes.
- The pastry should be brown, but not burnt & the cheese should be toasted
- Serve warm or cold & enjoy!