Beetroot, Kale and Blue Cheese Tartlets

A very tasty seasonal vegetarian canapé of beetroot pastry case filled with kale and blue cheese

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
200 g organic plain flour
100 g unsalted organic butter
1/2 tsp sea salt
70 ml organic beetroot juice

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