Cheese tartlet with beetroot and oxalis

Preheat the oven to 180°C

Rub the beets with salt and some olive oil. Roast the beetroot at 180°C until soft. This will take about 45 minutes for small beets and up to 90 minutes for large beets

Dehydrate the beetroot whole at 100°C in a dehydrator or 50°C in an oven until the beetroot have a chewy texture. This will probably take around 8 hours

To make the cheese pastry, rub together the flour and butter until it looks like breadcrumbs

Add the cheese, then the egg and salt and mix. Add a splash of cold water if the dough does not come together

Form the pastry into a disc, then wrap tightly in cling film. Chill for 1–2 hours

Place all the ingredients for the cheese custard in a Thermomix and cook at 80°C, speed 5 for 5-8 minutes. Alternatively, blend the mixture in a regular blender and then cook out in a bain Marie

Once the custard has thickened up properly then transfer to a container to let cool

Roll out the pastry very thinly. Cut out 8 rings of pastry, and place each one over a tartlet tin. Use a scrap of pastry to gently push the thin pastry into the mould, and then chill each tart until the pastry is firm

To bake the tart, first line each tart with foil and fill with baking beans or rice, then cook at 165°C for 15 minutes. Remove the baking beans and foil, then bake for 10 more minutes

Bring the ingredients for the beetroot pickle to the boil, and stir to dissolve the sugar. Let cool, then pour over the diced golden beetroot

Once the custard is completely cool, re-blend until smooth

Add all of the glaze ingredients to a pan and then reduce until thick enough to coat the back of a spoon

Dice up the dehydrated beets and then mix a few spoonfuls of the glaze through the beets

To serve, pipe cheese custard into the pastry case. Top with the glazed dehydrated beetroot, diced pickled beetroot and some oxalis leaves