Beet & Shallot Tarts with Cream Cheese

Pre heat your oven to 180 degrees, line 3 baking tray with grease proof paper.

To one of the baking trays add the beet slices, shallots, thyme, vinegar, oil & seasoning. Mix it all together so that everything is coated. 

Place the tray in the oven to bake for 30-35 minutes or until everything is tender.

When the beetroot goes in the oven, prepare your pastry. It’s up to you what shape you’d like to do however I live to make 2 big ones.

Roll the pastry into a large rectangle around 3mm thick. Cut the pastry into two neat rectangles around 20cm x 30cm. Pop the pastry onto baking trays. Lightly score a rough boarder around the pasty, approximately 2 cm from the edge. Prick the middle roughly with a fork leaving the boarder untouched. 

Mid way through cooking the beetroot, place the pasty sheets into the oven below, to lightly cook for 8-10 minutes. The boarder should puff up nicely.

Meanwhile, to make the cheese pop the soaked nuts into a blender cup with the rest of the ingredients, and blend for 15 seconds. You will probable have to open up the cup and give it a little stir. Then blend again until smooth. The smoother the better, so add a little more milk if you think it needs it.

Once the pastry & beetroot mix are cooked, Using a pallet knife, neatly place the beetroot & shallots into the middle of the pastry. Then sprinkle over the hazelnuts & spoon on the cheese. 

Mix together the pastry glaze and brush around the boarder. 

Place the tarts back into the oven to cook for 10 minutes are until beautiful and golden. Serve with a rocket salad.