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Virtual Vegan Potluck Beetroot & 'Goat Cheese' Tarts

Rebecca Weller - Vegan Sparkles
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 25 -30

Ingredients
  

  • 3 sheets frozen Puff Pastry check ingredients to ensure it's vegan
  • 1 large tin 850g/30oz Baby Beetroots

Vegan 'Goat Cheese'

  • 1/2 cup raw Cashews
  • 1/4 cup raw Macadamias
  • 1/4 cup raw Pine Nuts or more Macadamias but the flavour is better with a mix
  • 1/4 cup filtered Water
  • 2 tbsp Apple Cider Vinegar
  • Juice of 1 lemon
  • 1 tbsp Nutritional Yeast
  • Pinch Sea Salt & Cracked Black Pepper
  • 1/4 cup Extra Virgin Olive Oil or more filtered water, but oil gives a silkier texture

To Serve

  • A handful of sprigs of fresh Thyme

Instructions
 

  • An hour or two before you are ready to make these tarts, pop the 'Goat Cheese' nuts into a large bowl of water and allow to soak.
  • When you are ready to make the tarts, preheat oven to 200C/400F (or slightly less if fan-forced).
  • Remove 3 sheets of Puff Pastry from the packet and allow to thaw slightly for 10 minutes.
  • Drain nuts and combine all 'Goat Cheese' ingredients in a high-speed blender. Blend on high until smooth and creamy and then transfer mixture to a small bowl or jar.
  • Grease a muffin tin or arrange small patty pans on a baking tray (either one is fine but a tiny muffin tray works best).
  • Use an upturned glass to cut circles out of the pastry and push them into the muffin holes on the tray (or patty pans).
  • Drain Beets and pop a small one into the centre of each pastry cup. If there are some large beets, just cut them in half and divide them among two cups - round side facing up.
  • Pop the tarts into the oven for 10 minutes or until golden brown.
  • Remove tarts from oven and arrange on a serving plate. Drizzle with 'Goat Cheese', garnish with Thyme, and enjoy!