Cream cheese, Beetroot and truffle tarts !

Few months back I borrowed a cookery book from my local library...Pure Vegetarian by Paul Gayler ! while I was glancing through the recipes a certain picture caught my eye, and I thought I must try this one...because sweet beetroot is favourite of mine, very colourful and healthy...also very easy to prepare and you can make them in advance for party or any other occasion..

You will need :-

• 420 g prepared shortcut pastry
• 2 medium sized boiled beetroot ( I bought them from store)
• 1 tsp balsamic vinegar
• 2 tbsp maple syrup
• 125 g  cream cheese ( I used low fat )
• 2 tbsp snipped fresh chives
• 1 tbsp truffle oil
• salt and freshly ground black pepper 

Method :-
Preheat the oven to 190C/375F/ gas mark 5. Roll out the pastry thin and using a biscuit cutter, cut out round twelve rounds of pastry. Line twelve tarts cases with the rounds and cook in the oven for 10 minutes until golden.  Leave it to cool.
Cut the beetroot into small dice and place in a pan with the vinegar and maple syrup.  Cook over a low heat for 4-5 minutes so that they become slightly caramelised and have a sweet and sour flavour. Remove and leave to cool.  Mix the cream cheese with the chives and season to taste.  Fill each tart case with cream cheese, then top with spoonful of beetroot. Drizzle a little truffle oil over each tart.
Ready to serve and Enjoy as much as we did..!