Beetroot and blue cheese tarts are pastry shells filled with beetroot, red onion, blue cheese and a walnut crumb. Enjoy one for dinner with a green salad.
Place pastry on floured surface. Using the tart tins as guides, cut out four pastry discs that are slightly larger than the tins. Press pastry discs into tins and trim off overhanging edges. Prick pastry with fork, cover with greaseproof paper and weigh down with baking weights or uncooked rice. Blind bake in oven for 15 minutes. Take out of oven, remove weights and greaseproof paper.
*Shortcrust pastry: you can use frozen shortcrust pastry (that has been slightly thawed) for this recipe or you can make your own pastry using my basic shortcrust pastry recipe. If you make your own pastry roll it out to a thickness of about 5 mm.
*Blue cheese: use a vegetarian blue cheese that contains no animal rennet. I use a vegetarian-friendly Danish blue cheese for this recipe.