- 2 sheets Woolworths frozen puff pastry, thawed
- 1 free-range egg, beaten
- 2 T milk
- 150 g Woolworths De Leeuwen cheese
- 4 – 6 baby beetroot, roasted and sliced
- 1⁄4 cup honey
- 1⁄4 cup balsamic vinegar
- 4 – 6 figs, quartered
- Thyme, for serving
Preheat the oven to 190°C. Trim the pastry to fit a 30 x 22 cm baking tray, overlapping it in the middle to make one large sheet of pastry.
Score the pastry to form evenly sized squares, taking care not to cut all the way through. Brush with the egg and milk and bake for 10 minutes, or until the pastry begins to puff and turn golden.
Remove from the oven and crumble a little cheese into the middle of each square, then top with a slice of beetroot. Bake for a further 5 minutes, or until the pastry has cooked through.
Heat the honey in a saucepan, then stir in the balsamic vinegar. Drizzle over the tarts and top each one with a wedge of fig and garnish with thyme.
Cook's note: Forget tear-and-share rolls, these fig-and-beetroot tartlets are their glamourous, far more delicious cousin! Mix and match your toppings with whatever you fancy – our favourites are pear and sage, or goat’s cheese, honey and thyme. Sweet, delicately flavoured in-season figs combined with the robust earthiness of beetroot makes this a lovely starter or side, and the vibrant colour of both ingredients guarantees that it looks as good as it tastes.