| Roasted Beetroot and Butternut Tartlets |
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| SERVES 6 CRUST: 250 ml flour 125 g melted butter FILLING 1 x 230 g tub Lancewood smooth cottage cheese 2 extra large eggs, beaten 150 g sliced beetroot 150 g sliced butternut A few sprigs of thyme Salt and freshly ground black pepper to taste |
METHOD: Mix together the flour and the butter. Divide into 6 balls and press each ball into the bottom and sides of 6 x 8 cm in diameter quiche tins.* Bake in a preheated oven at 180°C for 10 minutes. Remove and set aside.
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