beetroot, kale and blue cheese tartlets

The distinctively coloured pastry for these delicious little tartlets is made with pure beetroot juice.

140 g kale
120 ml double cream
3 organic free range eggs
80 g Shropshire Blue or similar vegetarian Blue cheese
1/2 tsp dried thyme

For the Pastry:
200 g organic plain flour
100 g unsalted organic butter, chopped into cubes
1/2 tsp sea salt
70 ml organic beetroot juice (from about two average sized beetroot)

View the full recipe at The Circus Gardener’s Kitchen →