Image: Salvelio Meyer
Baby Beetroot Phyllo Tarts – Delicious vegan starter for the new year
These Baby Beetroot Phyllo Tarts are perfect on any occasion and for anybody expanding their vegan recipe drawer.
Image: Salvelio Meyer
It’s a new year and a lot of promise and new beginnings. Why not start it off with an elegant, tasty and beautiful starter recipe. These Baby Beetroot Phyllo Tarts are light, fresh and worth taking lots of photographs. They are perfectly suited for tea time or elegant dinner parties with friends, family and when you want to impress the boss.
Vegan Baby Beetroot Phyllo Tarts are surprisingly easy to make. This is a simple vegan recipe that works well before a rich main course and the flavours all come together beautifully. Don’t let the beetroot fool you, this recipe is fresh and pairs well with other rich foods and will linger on the tongue for a while. You can use this recipe to test some of your knife skills and creativity by adding your own flair to it as well. Quantities are not provided as you can completely adapt it depending on the number of guests being catering for.
Don’t let vegan recipes scare you. Recipes like these Baby Beetroot Phyllo Tarts are perfect on any occasion and for anybody expanding their vegan recipe drawer.
Baby Beetroot Phyllo Tarts Recipe
Course: StarterCuisine: GlobalDifficulty: EasyPrep time
20
minutesCooking time
20
minutesTotal time
40
minutesIngredients
Baby beetroots, boiled or steamed
Woolworths vegan cream cheese
Chives to taste, chopped
Fresh garlic to taste, crushed
Shop-bought phyllo pastry sheets
Olive oil
Woolworths balsamic fig reduction
Fresh lemon juice
Rocket Salt and pepper
Method
- Preheat oven to 180°C. To make the phyllo tart casings, take one phyllo pastry sheet and cover the remainder with a damp cloth until needed.
- Lightly brush pastry sheet with a little olive oil, then cut into squares that will fit into the hollows of a muffin pan.
- Take another sheet of phyllo, oil it slightly, cut into squares and place a square on top of each of the squares already in the muffin pan, this time angled slightly differently. Each muffin hollow will need three to four phyllo squares, depending on how thick you want the casing to be.
- Fill as many hollows as you would like tartlets for, shaping a little phyllo “cup” in each hollow.
- Mix the cream cheese with the garlic and chives, and place a decent amount in the bottom of each pastry cup.
- Toss the baby beets in a bit of olive oil and balsamic fig lemon reduction; season to taste. Cut the beets into slices or segments and place on top of the vegan cream cheese layer in the phyllo cup.
- Bake just long enough for the phyllo to go brown on the edges, about 20 minutes, but worth keeping a close eye just in case.
- These can be served hot or cold. Dot a little extra vegan cream cheese mixture on top and serve with rocket which has been tossed in olive oil and a bit of lemon juice or balsamic glaze.
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There are so many easy and delicious vegan recipes out there. We have excellent suggestions for you to try, just check out our recipes.
