Thursday is normally dinner night here – it’s when I try out new dishes and we sit down to taste them with a glass (or two!) of wine. Due to various work commitments this changed to Tuesday this week and I was all set to try out a cornbread recipe and a few new starter ideas ….until the phone rang at 5pm asking me to cater a breakfast meeting at 7.30 the following morning.
Thankfully the main course of ‘Rioja-braised lamb shanks with chorizo & garlic’ from Lorraine Pascale’s book ‘Home Cooking Made Easy‘ was underway so I could devote myself to baking scones, muffins etc.
But then I realised we needed a starter so it was time for the store cupboard (my new fridge!) and some inspiration ……..and that classic combination of beetroot & goat’s cheese! I had a packet of pre-made pastry cases that I wanted to try so it was tartlets for starters and they worked out well! They’re quick and simple so give them a go….
For 2 you need :
- 2 pastry cases (I got mine in Marks & Spencers)
- 2-3 cooked baby beetroot
- 1 egg
- approx 100ml Glenisk Cream
- 30g St Tola Goat’s Cheese
What I did:
- Cut beetroot into chunks and placed in pastry case
- Whisk cream and egg together and pour over the beetroot (you probably won’t need all the mix)
- ‘Dot’ the tartlet with cheese
- Bake at 180C/Gas 4 for 10 -12 mins until firm and golden
Hey Pesto! 
Delighted to see that recipe on your blog. Must make it very soon. Re stock have you tried the new pure brazen stock? We don’t get it in donegal yet but i hear it’s very good
Thanks Peggy. Haven’t come across the Brazen stock yet but I want to try it.Y
Tartlets look very good, had braised lamb shanks yesterday…such a gorgeous thing to eat….yum yum
Aren’t they yum – and so easy to do………