Beetroot and bramble puffed tartlets
Vohn's Vittles
Vohn's Vittles
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Ingredients

  • 15 walnut halves
  • 1 cup sugar
  • 320 g puff pastry
  • 3 beetroot
  • chopped toasted hazelnuts
  • spinach leaves
  • balsamic vinegar
  • rapeseed or olive oil
  • 1 cup of white sugar and
  • ½ cup of water
  • 320 g puff pastry
  • 2 mm thick and cut out twelve circles using a
  • 9 cm diameter cookie cutter
  • 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.

Instructions

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