Beetroot & Goat Cheese Tikki Tart

INSTRUCTIONS

• Heat oil in a non-stick pan, add cumin seeds, garlic, green chilies, ginger and onion, mix and sauté till the mixture turns a light golden.
• Add ground fennel seeds and roasted cumin powders. Cook, stirring, until fragrant, about 1 minute. Stir potatoes, beetroot until well combined; cook 1 minute. Stir in amchur powder, garam masala, chili powder, and salt, mix and sauté for 2-3 minute. Remove from the heat.
• Transfer the beetroot and potato mixture into a large bowl, once the mixture has cooled add crumbled goat cheese and chopped cilantro and mix well.
• Preheat oven to 400°F. Unfold puff pastry on a lightly floured surface and roll out to a 9″–10″ square. Place the pastry on sheet pans lined with parchment paper. Using a sharp paring knife, score a 1″ inch-wide border around each pastry. Prick the pastry inside the score lines with the tines of a fork.
• Spread beetroot/potato mixture over pastry, leaving a 1″ border. Blend water and egg to create an egg wash. Lightly brush puff pastry edge with egg wash.
• Bake for about 20-25 minutes or until puff pastry is golden and crispy. Drizzle  cilantro-mint chutney on top and/or serve alongside the tarts. Garnish with cilantro and more goat cheese if desired. Cut each sheet into small pieces to serve as an appetizers or side dish. Serve immediately or at room temperature.