Beetroot Leaf, Feta and Mint Tartlets.

Every time I make a version of these tarts I berate myself for not doing so on a weekly basis.  They are so easy to make, are as accommodating as pizza, and look and taste incredible.  This version is seriously delicious and shows off those wonderful and often overlooked beetroot leaves.

Serve warm or at room temperature.  They are almost as quick as rustling up a sarnie and so make pretty good packed lunches as well as delicious starters or for a proper sit-up lunch.

Ingredients (makes 6 small tartlets)

1 sheet of pre-rolled all butter puff pastry
6 tbsp onion confit
3 beetroot leaves
100 g feta
a handful of fresh mint
salt and black pepper
1 egg yolk
1 tbsp milk

Method

1. Preheat the oven to 190C and line two baking trays with greaseproof paper.
2. Cut the puff pastry into 6 rectangles.  With the tip of a sharp knife score a 1 cm border around the edge (don't go all the way through the pastry), then with a fork prick the centre portion all over.

3. Place the pastry rectangles on the baking trays.  Mix the egg yolk and milk together in a mug and brush over the border of the tarts.
4. On the centre of the tarts spread some onion confit, a few torn beetroot leaves, 3 pieces of beetroot leaf stalk sliced lengthways, a few mint leaves, crumbled feta and seasoning.

5. Pop in the oven for 20 minutes or until the pastry is crisp and golden.

Delicious with a green salad.