Forget the nut roast this Christmas and serve these vibrantly-coloured puff pastry tartlets. Topped with beetroot and goat’s cheese puree and sweet roasted carrots, they are a perfect vegetarian showstopper main course. Especially as they can be prepped ahead and assembled just before serving. You can also make this as one large tart.
Tis the season to try new recipes!
We tend to make the same foods every year for Christmas. And there is nothing at all wrong with that. Christmas is the perfect time to honour the recipes of our forebears, maybe giving them a modern or healthier tweak.
I cook for a small but discerning crowd, and some things are just expected: bread sauce, chestnut stuffing (the kind that is really a gravy – my mother-in-law is pro at it), polenta-crusted roast potatoes, orange-spiked cranberry sauce (or this pomegranate and cranberry salsa); always Brussels sprouts in some fashion or other. Like these, or these.
But every year I try and feature a new recipe on my festive table. Often it is a twist on cornbread stuffing (honouring my southern USA roots), or some new way with roasted veggies. I’m still deciding what this year’s twist will be. Maybe you are too.
One thing we will have over the festive season – perhaps on Christmas Eve – is this Roasted Rainbow Carrot Tartlet with Beetroot and Goat’s Cheese. It can be made as a large tart that will attract vegetarians, meat-eaters and fussy kids alike. Or, as I’ve done here, prepared as individual tartlets. Made with all organic and seasonal ingredients (is puff pastry seasonal?), I’m being true to my name.
Food To Glow, not Kellie. 🙂 Continue reading