Beetroot & Goat's Cheese Tartlets

Prep: 10 mins  ||  Cook: 0 mins  ||  Serves 6


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


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.