Cheese Tartlet with Beetroot and Oxalis Recipe
These miniature cheesy tartlets are a perfect canapé or light appetiser. Dehydrated beetroot is mixed with a sticky beetroot glaze, and then served on a rich, savoury custard.
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Ingredients
- 500g of red beetroot
- salt
- oil
- 225g of plain flour
- 110g of unsalted butter
- 40g of cheddar, grated
- 26g of whole egg
- 3g of salt
- 3 eggs
- 110g of Tunworth cheese
- 90g of double cream
- 5g of salt
- 75g of water
- 50g of white wine vinegar
- 25g of cane sugar
- 2 golden beetroots, very finely diced
- 200g of red wine
- 100g of spiced vermouth
- 100g of sugar
- 50g of red wine vinegar
- 1 sprig of thyme
- 1l beetroot juice
- oxalis, for garnish
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