Beetroot and Brie – a match made in heaven!
The creaminess of brie, combined with the sweetness of beetroot can only be described as delicious.
Whether you’re entertaining a group, celebrating a special occasion, or you just want something simple yet decadent, these Beetroot and Brie Tarts may just be what you are looking for. Life is short, and the last thing you want to do is spend hours in the kitchen. These three ingredient tarts are quick, easy, and impressive.
Ingredients
1 jar of Wild West Worcester Sweet Beetroot Relish
220gm Ornelle Double Cream Brie
12 pre-made mini-tart shells (we used Lincoln Bakery’s gluten free neutral tart shells)
Sprigs of Rosemary to garnish
Method
Line a baking tray with baking paper, and lay the pastry shells out on it. We used Lincoln Bakery’s 60mm gluten free neutral shells, but you could use filo, puff, or any neutral or savoury pastry shells of a similar or smaller size.
Cut the brie into 12 cubes, and place to the left, inside the pastry shells. We used the whole 220gm brie to make sure that there was plenty of creamy brie in each tart.
To the right of the brie, place around a teaspoon of Wild West Worcester Sweet Beetroot Relish into each shell.
To garnish, add three to four rosemary leaves in a bunch to each tart.
Bake at 190 degrees celsius until the brie has just melted. Serve straight away.
Delicious straight out of the oven, or even cooled down.