BEETROOT, HORSERADISH & SMOKED TROUT PUFF PASTRY TARTS
Preparation Time: 25 minutes
Cooking Time: 15-20 minutes
2 Tbsp horseradish cream
5g dill, chopped, plus extra sprigs for garnish
Zest of 1 lemon
1 x sheet puff pastry (200g)
200g cooked beetroot, sliced into thin wedges
100g smoked trout ribbons
Preheat the oven to 220C.
In a bowl, mix the mascarpone, horseradish cream, chopped dill and lemon zest together.
Slice the puff pastry into 12 even size 5cm squares, and score a ½ cm boarder in each.
Place them on a baking tray lined with baking paper.
Smear the mascarpone mixture over the inner square of each piece of puff pastry. Neatly top with your beetroot wedges.
Whisk your egg, evenly glaze the outer edges of the puff pastry portions.
Place your tarts in the oven and bake for 15-20 minutes, until cooked through and golden.
Remove from the oven and top with smoked trout ribbons.
Garnish with fresh micro herbs and dill sprigs.