Roated Beetroot, 'cream cheese' and Candied Walnut Tartlets

Instructions

1. Pre heat the oven to 180°C.
2. Unroll the pastry and cut into squares, approx. 16. With the knife carefully score a boarder in the square, about 1cm in from the edge. Be careful not to cut all the way through. Brush the outer edge with a little plant milk. Place in the oven for 10-15minutes until puffed up and lightly golden.
3. Take a sheet of parchment and set aside.
4. Heat a small non-stick frying pan and add the walnuts and maple, gentle toss the walnuts in the maple, to coat and allow to bubble and caramelise. Once they are coated and the maple is bubbling and starting to turn dark, remove from the heat and empty onto the parchment, sprinkle with a pinch of sea salt. This will only take a minute or so. Set aside to cool. Once cool, roughly chop.
5. Dice your beetroot onto small cubes, and combine in a small bowl with the vinegar and oil. Set aside.
6. Mix your cream cheese with 2 tbsp. of chives a pinch of salt and a good crack of black pepper. Set aside.
7. When the puff pastry is ready remove from the oven, allow to cool and careful pop off the inner square of pastry with a knife.
8. Fill with 1-2 tsp of cream cheese, the diced beetroot, and a few pieces of candied walnut and a sprinkle of chives.
9.