Sweet Chilli Beetroot & Ricotta Tarts

Recipe by Dan Doherty - MADE GLUTEN FREE

Serves 4

Ingredients

• 1 packet jus rol gluten free puff pastry 
• 4 sweet chilli beetroots, cut into 1/2cm pieces
• 3tbsp ricotta
• pinch chives, finely chopped
• pinch nigella seeds
• 50g grated parmesan
• 1 egg
• 20g melted butter
• sea salt
• black pepper
• olive oil

Method

• Preheat your oven to 180 degrees.
• To make the tart mix, in a bowl add the beetroot, ricotta, egg, chives, nigella seeds and half the parmesan and mix together. Season with salt and pepper.
• Using a medium sized circular cutter, cut the puff pastry. Brush with melted butter. 
• Partially cook in the oven for 10 minutes, allowing the pastry to rise. 
• Fill with beetroot mixture and bake for another 10-12 minutes. 
• Sprinkle with parmesan. (I topped mine with a slice of orange instead).