Roasted Beetroot and Jersey Cream Tartlets with Walnut Crumble

Preheat oven to 200°C (180°C fan/Gas Mark 6).

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.

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.

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.

In a bowl, whisk together the Jersey cream, eggs, Parmesan cheese (if using), thyme, salt, and pepper.

Arrange the roasted beetroot wedges in the pastry-lined tartlet tins. Pour the Jersey cream mixture over the beetroot.

Sprinkle the walnut crumble evenly over the tartlets.

Bake for 20-25 minutes, or until the pastry is golden brown and the filling is set.

Let the tartlets cool slightly in the tins before carefully removing them. Serve warm.