Lunch/ Recipes/ Sides & Snacks/ Vegetarian

Boozy Beetroot & Toasted Pine Nut Tartlet’s


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!


Boozy Beetroot & Toasted pine nut Tartlet's
Prep time
Cook time
Total time
Recipe type: Vegetarian
  • 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
  1. Make the Boozy drizzle first
  2. Heat the Pimms, Cointreau and Brown sugar in pan to heat
  3. Allow the mixture to bubble, but be careful it doesn’t burn.
  4. The mix should thicken into a beautiful rich amber syrup. If too thin add a little more sugar.
  5. Set aside to cool
  6. Preheat the oven 200oc/Gas mark 6
  7. Using a dry frying pan toast the pine nuts
  8. Grease a baking tray(preferably one with 4 large tart inserts)
  9. Push the defrosted puff pastry sheets into shape (one into each circle)
  10. Place some ceramic baking beads or something to weigh the center of each tart down
  11. Place them in the oven to par bake for 12-14 minute. Remove. Leave the oven switched on
  12. Allow the pastry bases to cool slightly and remove the ceramic baking beads
  13. Share evenly, half the feta and oregano and arrange on each pastry base
  14. Slice the beetroot thinly and place on top of the feta in each tartlet
  15. Sprinkle the remaining feta, oregano and toasted pines nuts across all 4 tartlet's.
  16. Drizzle the cooled Pimms * Cointreau Syrup evenly over each
  17. Place back in the oven for 14-18 minutes. Check. They may require a few more minutes.
  18. The pastry should be brown, but not burnt & the cheese should be toasted
  19. Serve warm or cold & enjoy!


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