Ingredients – makes 12 tartlets

For the pastry cases:

• 200 g plain flour
• 100 g butter, diced and chilled
• 1 teaspoon dried thyme
• 25g parmesan cheese, grated
• 3 tablespoons of water

For the filling:

• 3 eggs
• 300 ml double cream
• 150 g soft matured goat cheese
• a handful of walnuts, chopped
• salt
• ground black pepper

For the  topping:

• 400 g cooked beetroot, thinly sliced
• 1 courgette, thinly sliced
• olive oil

Method

Make the pastry cases:

• Tip the flour, parmesan cheese and butter into a food processor and whizz to fine crumbs. When not using a food processor: rub the flour and parmesan cheese into the butter between your fingers until they form fine crumbs.
• Add the thyme and water, then whizz to a smooth dough. When not using a food processor: knead the thyme, water and buttery flour crumbs to form a smooth dough.
• On a lightly floured work surface, roll out the pastry to a thickness of about 3 mm. Cut out rounds of pastry just larger than the Ø 10 cm tartlet tins.
• Line 12 tins with the pastry rounds and prick the base all over with a fork.
• Place the lined tins onto a baking tray and chill in the fridge for 20 minutes.
• Heat the oven to 200C/fan 180C/gas 6.
• Bake the pastry cases for 25 minutes, remove from the oven and leave to cool for 5 minutes.
• Carefully tip the baked pastry out of the tins, put on a wire rack and leave to cool.

Make the filling:

• Put the eggs, double cream and goat cheese in a bowl.
• Mix well until combined, then stir in the chopped walnuts and season with salt and black pepper.
• Divide the mixture between the pastry cases.

Make the topping:

• Arrange the thinly sliced courgette on the filled tartlets to form a circle.
• Drizzle with some olive oil.
• Place about 12 beetroot slices lengthwise in a straight line, overlapping slightly.
• Starting on one end, roll beetroot slices to the other end of the line to form a rose.
• Continue with the other slices until you have 12 beetroot roses.
• Put the beetroot roses on top of the courgette circles.
• Return the tartlets to the oven and bake for another 25 minutes until the filling is set.
• Remove from the oven, leave to cool for a few minutes and serve.