Ingredients
80ml Vino Cotto plus extra to serve
40ml Extra Virgin Olive Oil plus extra to serve
To taste sea salt
350g baby beetroot trimmed and cleaned
1 sheet quality butter puff pastry
20g gorgonzola sliced
1 tbspn parsley roughly chopped
80ml Vino Cotto plus extra to serve
40ml Extra Virgin Olive Oil plus extra to serve
To taste sea salt
350g baby beetroot trimmed and cleaned
1 sheet quality butter puff pastry
20g gorgonzola sliced
1 tbspn parsley roughly chopped
Join Maggie's Food Club
Become part of a wonderful community of discerning food lovers. It's completely free!
Join Maggie's Food ClubBy subscribing you agree to with our Privacy Policy.
Methods
1
Preheat oven to 190C.
2
In a small baking dish, place ¼ cup Vino Cotto, one tablespoon of Oil, salt and beetroot and mix to combine. Cover with aluminium foil and roast for 40 minutes. Uncover and roast for a further 20 – 25 minutes or until cooked through. Cut the beetroots into 1 centimetre thick slices and toss in pan juices.
3
Roll the pastry onto a lightly floured surface to 5 millimetre thick. Using a 7 centimetre round cutter, cut five rounds from the pastry and set aside. Divide the beetroot mixture between 5 x ½ cup capacity (125 millilitre) lightly greased muffin tins and top with the pastry rounds. Using a sharf knife, make a small cut in the pastry.
4
Place the tins on a baking tray and bake for 22-24 minutes or until puffed and golden. Allow to stand in the tins for two to three minutes. Loosen the edges with a palette knife and carefully invert tarts.
5
Top with cheese and drizzle with remaining Vino Cotto and Extra Virgin Olive Oil. Place back in oven for 5 minutes, then sprinkle with parsley to serve.
1
Preheat oven to 190C.
2
In a small baking dish, place ¼ cup Vino Cotto, one tablespoon of Oil, salt and beetroot and mix to combine. Cover with aluminium foil and roast for 40 minutes. Uncover and roast for a further 20 – 25 minutes or until cooked through. Cut the beetroots into 1 centimetre thick slices and toss in pan juices.
3
Roll the pastry onto a lightly floured surface to 5 millimetre thick. Using a 7 centimetre round cutter, cut five rounds from the pastry and set aside. Divide the beetroot mixture between 5 x ½ cup capacity (125 millilitre) lightly greased muffin tins and top with the pastry rounds. Using a sharf knife, make a small cut in the pastry.
4
Place the tins on a baking tray and bake for 22-24 minutes or until puffed and golden. Allow to stand in the tins for two to three minutes. Loosen the edges with a palette knife and carefully invert tarts.
5
Top with cheese and drizzle with remaining Vino Cotto and Extra Virgin Olive Oil. Place back in oven for 5 minutes, then sprinkle with parsley to serve.
