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How to make Roast beef tart with horseradish cream

Yield = 4
Prep time: 0:05
Cook time: 0:20
Total time: 0:25

Ingredients

  • 2 sheets puff pastry, partially thawed
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons sour cream
  • 1 teaspoon horseradish cream
  • 115g (1/3 cup) beetroot relish
  • 100g rare roast beef
  • 1 bunch asparagus, blanched
  • 1/2 cup baby rocket leaves

Method

  • Step 1 Preheat the oven to 200C/180C fan forced. Line 2 baking trays with baking paper.
  • Step 2 Place pastry sheets on the prepared trays. Use a small sharp knife to score a 2cm border around the edge of each sheet (don't cut all the way through). Brush the border with a little oil. Bake for 20 minutes or until puffed.
  • Step 3 Meanwhile, combine the sour cream and horseradish in a bowl. Season.
  • Step 4 If the tart centre is puffed, press down gently. Spread each tart with beetroot relish. Divide the beef and asparagus between tarts. Drizzle with sour cream mixture. Sprinkle with rocket.