4 sheets of thawed filo pastry
melted butter for brushing
450g soft goat’s cheese
250ml double cream
1tbsp chopped thyme leaves
juice of half a lemon
3 med red onions, cut into eighths and roasted
3 oranges, segmented and charred
50g beetroot, cooked, sliced and lightly pickled (or pickled mango)
50g walnuts, toasted
pomegranate seeds to garnish[/vc_column_text][/vc_column_inner][vc_column_inner width=”3/4″][vc_column_text]
Preheat the oven to 180˚C
Open out the filo sheets and lay one piece on the work surface. Brush lightly with melted butter, and lay a second sheet on top. Repeat the process until you have a four-sheet thickness. Cut into 12 equal pieces and line 12 lightly greased muffin pans or ramekins.
Blend the goat’s cheese in a food processor until crumbly. Add the cream, eggs, thyme, lemon juice, salt, and pepper and process until blended. Pour the goat’s cheese mixture into the tart shells. Bake for 15 to 20 minutes, until the tart is firm when shaken and the top is lightly browned. Allow to cool for 10 minutes and serve hot or at room temperature.
Place a tart on each plate and arrange the pickled beetroot around each tart. Scatter the red onions, orange and walnuts. Drizzle with the vinaigrette, garnish with pomegranate seeds, and serve.[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row]