Prep: 10 mins || Cook: 0 mins || Serves 6
INGREDIENTS
150g soft goat's cheese
1 teaspoon finely grated orange zest, plus finely pared zest strips to serve
1/4 cup (60g) creme fraiche or sour cream
2 tablespoons finely chopped chives
6 x 8cm ready-made tart shells
200g drained pickled or canned baby beetroot, finely chopped
2 tablespoons extra virgin olive oil
1 tablespoon raspberry or red wine vinegar
Chervil or mixed herbs, to serve
METHOD
Place the goat's cheese, grated orange zest, creme fraiche or sour cream and 1 tablespoon chives in a bowl. Season with salt and pepper, then mix well to combine. Divide the mixture among tart shells.
Toss the beetroot with the oil, vinegar and remaining 1 tablespoon chives. Pile the beetroot mixture on top of the cheese mixture, then garnish with herbs and extra zest strips.