Beetroot and bramble puffed tartlets

Hello dear readers,

This is my fourth recipe in the series that I have developed for Mackays, the Scottish makers of marmalades, preserves, curds and conserves.

You can read all about Mackays, and how I got involved with their “Baking with Mackays” blogger challenge, in my previous three Mackays recipes…

Strawberry Crunch Ice cream

Chocolate Lime Tart

Chocolate and Orange Marmalade Cupcakes

Mackays new blogger challenge is “Christmas with Mackays”.  My previous three dishes were sweet, so I immediately knew I wanted to create a savoury dish.  I am also aware that vegetarians can be a tad neglected during the meat-feast of a traditional Christmas, nut cutlets anyone?  So I wanted to create something tasty, savoury and pretty for my vegetarian friends to feel special during the festive period too.

Beetroot and bramble puffed tartlets with sugared walnuts

beetroot and bramble tartlets

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This dish uses Mackays delicious seedless Bramble preserve.

Mackays bramble preserve

You will also need…

  • 15 walnut halves
  • 1 cup sugar
  • 320g puff pastry
  • 3 beetroot
  • soft goats cheese
  • chopped toasted hazelnuts
  • spinach leaves
  • balsamic vinegar
  • rapeseed or olive oil


First of all you need to make the sugared walnuts, which are served as a crunchy accompaniment.  You can skip these if you are short of time but they really do add a nice bite.

Sugared walnuts
1) Measure 1 cup of white sugar and ½ cup of water

sugar and water

2) Heat over a low heat until the sugar melts.  Then turn up the heat, bring to a boil and leave to simmer.

melt and heat

3) Meanwhile blanch the walnut halves in boiling water for five minutes.  Then drain.

soak walnuts

4) Add the walnuts to the pan, tossing in the sugar syrup. Continue boiling until the sugar turns to light caramel in colour.  Lift out onto a lightly greased baking sheet, taking care to separate the walnuts and leave to cool.

sugared walnuts

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Beetroot & bramble tartlets
This recipe makes 12 tartlets.
If you want to prepare them in advance, the tartlets can be frozen on the baking tray after step eight and then cooked from frozen.  Just add another 5-10 minutes to the baking time given at step nine.

Pre-heat oven to moderate hot (200°C, 400°F, Gas Mark 6).

1) Cook & peel three beetroots, or buy ready cooked.

Beetroot

2) Slice into thin slices about 3-4mm thick.

sliced beetroot

3) Roll out 320g puff pastry to about 2mm thick and cut out twelve circles using a 9cm diameter cookie cutter.  Place onto a lightly oiled baking sheet.

pastry circles

4) Gently heat 3 tablespoons Mackays bramble preserve until melted down.

melted bramble preserve

5) Brush the pastry circles with the melted preserve.

jelly on pastry

6) Place a slice of beetroot in the middle of each pastry circle & brush with melted bramble preserve.

beetroot slice

7) Cut two slices of beetroot in half and take three of the half slices and arrange on top of the pastry and beetroot.

Beetroot halvesarrange beetroot halves

8) Glaze with more melted bramble preserve and top with crumbled goats cheese and chopped toasted hazelnuts.

hazelnuts

9) Bake for 7 minutes, then turn the tray round and cook for another 2-3 minutes until the pastry is puffy and golden.

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Bramble vinaigrette
Make the vinaigrette whilst the tartlets are cooking
1)  Re-heat any remaining bramble preserve and whisk in 2 tbsp balsamic vinegar.
2) Crush 10 black peppercorns with a couple of pieces of sea salt and add to the balsamic & bramble preserve.
3) Whisk in 4 tablespoons rapeseed oil (or olive oil) a tablespoon at a time.

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To serve
Take some small spinach leaves.

spinach leaves

Dress the spinach leaves with the bramble vinaigrette and pile in the centre of a plate.  Using the leftover beetroot, cut some small slivers and place on top of the spinach.  Add three beetroot and bramble tartlets.  Add some more slivers of beetroot and some sugared walnuts.

beetroot and bramble tartlets

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The sugared walnuts or these puffed tartlets would also work very well on their own as canapés with drinks, or as part of a Boxing Day buffet.  They can be eaten cold but are best served hot, straight from the oven.  Enjoy!

Vohn

x

P.S.  Mackays sent me eight jars of jams and preserves to use.

Watch this space for more “Christmas with Mackays” recipes.

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2 Comments Add yours

  1. Now they look spectacular! I love the jam and beetroot combo. It’s very sophisticated and so pretty

    1. Vohn says:

      Aww – thanks Dom. I so appreciate you taking the time to leave such lovely comments! Vohn x

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