Beetroot and feta tartlets

Method

1. Preheat oven to 190^oC.
2. Wash and scrub the beetroot to remove any grit and while still wet wrap tightly in two layers of Alfoil, bake in the oven for around 45 minutes or until a skewer can easily go all the way through.
3. Remove foil and when cool enough to handle, remove the skin from the beetroot by rubbing then dice finely.
4. Line a large baking tray with Multix Bake. Place each pastry sheet on a sheet of Multix Bake.
5. Cut rounds out of the puff pastry sheets with a 6cm cookie cutter and leave the rounds on the sheet of bake and remove the off cuts.
6. Then in the centre of each 6cm round, gently press down with a 4cm cookie cutter cutting about half way through the pastry. Repeat with the second pastry sheet.
7. Transfer the scored pastry discs to lined baking tray and brush lightly with a little egg yolk and place in the oven for around 20 minutes or until well risen and golden brown.
8. Remove from the oven, while still warm use the back of a dessert spoon to press down the middle of the pastry disk, creating a small tart. Allow to cool.
9. Heat the oil in a large fry pan and gently fry the onion until soft and beginning to brown, add the diced beetroot to the pan together with the spices, sugar and balsamic vinegar.
10. Cook for 10 minutes, season to taste and remove from heat. Spoon the warm beetroot mix into the tart cases then top with crumbled feta and chopped dill. Serve warm or cold as an appetiser or canapé.