Roasted Beetroot and Jersey Cream Tartlets with Walnut Crumble

Earthy beetroot meets rich Jersey cream in these delightful tartlets, topped with a crunchy walnut crumble. A delicious vegetarian option perfect for a light lunch or appetizer.

Prep Time

20 minutes

Total Time

55 minutes

Calories

985 kcal

Difficulty

Medium

Equipment

4 items

Cost

£2.15/serving

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Lunch•Dinner•Dessert

Cuisine:

Jersey•British

Main Ingredient:

Vegetarian•Eggs

Cooking Style:

Roasting

Mood:

Comfort Food•Light & Fresh•Healthy•Indulgent

Ingredients

Servings

500gBeetroot(Mixed colours, if available, for visual appeal)

£0.75

200mlJersey Cream(Double cream can be substituted if Jersey cream is unavailable, but the flavour will be less intense)

£2.20

2Eggs(Large)

£0.70

50gGrated Parmesan Cheese(Optional, for extra flavour)

£1.75

1tbspFresh Thyme(Chopped)

£0.60

0.5tspSalt(Or to taste)

£0.01

0.3tspBlack Pepper(Freshly ground, or to taste)

£0.02

250gPuff Pastry(Ready-made, all-butter preferred)

£1.20

50gWalnuts(Roughly chopped)

£0.85

1tbspPlain Flour(For Walnut Crumble)

£0.01

25gButter(Cold, for Walnut Crumble)

£0.25

1tbspBrown Sugar(For Walnut Crumble)

£0.05

2tbspOlive Oil(For roasting beetroot)

£0.20

Total Cost

£8.59

£2.15 per serving

Instructions

1.
Preheat oven to 200°C (180°C fan/Gas Mark 6).
2.
Wash and trim the beetroot. Wrap each beetroot individually in foil with a drizzle of olive oil and roast for 30-45 minutes, or until tender when pierced with a knife. Allow to cool slightly, then peel and cut into wedges.
3.
While beetroot is roasting, prepare the walnut crumble. In a bowl (or food processor), combine the chopped walnuts, flour, cold butter (cubed), and brown sugar. Rub the butter into the flour and nuts until the mixture resembles coarse breadcrumbs.
4.
Roll out the puff pastry and cut out circles slightly larger than your tartlet tins. Gently press the pastry into the tins, trimming any excess.
5.
In a bowl, whisk together the Jersey cream, eggs, Parmesan cheese (if using), thyme, salt, and pepper.
6.
Arrange the roasted beetroot wedges in the pastry-lined tartlet tins. Pour the Jersey cream mixture over the beetroot.
7.
Sprinkle the walnut crumble evenly over the tartlets.
8.
Bake for 20-25 minutes, or until the pastry is golden brown and the filling is set.
9.
Let the tartlets cool slightly in the tins before carefully removing them. Serve warm.

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My Notes

Nutrition Information

Nutrition per serving (285g)

985 kcal / 4121 kJ

Carbs

63g

24% of RDA

Fat

75g

107% of RDA

Protein

29g

58% of RDA

Detailed Breakdown

Fibre

10 g

33% of RDA

Sugar

20 g

22% of RDA

Sodium

790 mg

34% of RDA

Saturated Fat

37 g

185% of RDA

Chef's Tips

To prevent staining your hands, wear gloves when handling beetroot.

The tartlets can be made ahead of time and reheated before serving.

Add a balsamic glaze drizzle after baking for extra sweetness and tang.

Cooking Equipment

Oven

Mixing Bowls

Food Processor (optional)

Tartlet Tins

Wine Pairings

No wine pairing suggestions available for this recipe.

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Roasted Beetroot and Jersey Cream Tartlets with Walnut Crumble

Ingredients

Instructions