Beetroot Tarts

This divine little tart was uplifted from George Jardine's lovely delicious book Jardine. I have made a few changes to make it more common folk friendly...that means me! This makes a beautiful and tasty starter for guests or a light supper for  yourself if you just increase the portion size. It really is quite simple, try it and wow your partner...guests...self.

                                            Beetroot Tart 
 Serves 6 as a starter

250g butter puff pastry ( I use Woollies french butter puff pastry)
2 large beetroots or more smaller ones (I prefer small, they taste nicer but require a bit more effort)
150ml Creme Fraiche
100g horse radish cream (in jars) or 50g fresh
1 packet shimeji mushrooms
50ml white wine vinegar
50ml olive oil
30ml fresh chives, chopped
salt and pepper
1 round feta cheese or fresh buffalo mozzarella
young green leaves/micro greens to garnish
Balsamic vinegar

Roll the puff pastry out quite thinly and cut into 6 squares. Refrigerate to firm up. Heat a large non-stick frying pan and add a little olive oil and fry the pastry until it is golden brown on both sides. Press down lightly to keep flat. (HINT: Don't try and press down till you have turned it, and don't turn or fiddle till you can see it is browning otherwise you have a soggy mess).
Wrap the beetroot in tinfoil and bake at 180C till soft...depends on size. Cool down and peel (Peeling is important...I learned to messy way)
Separate the mushrooms and remove untidy bits. Combine with the vinegar, oil, chives and seasoning and allow to marinate for at least 30 minutes.
Combine creme fraiche and horseradish, season lightly.
 Slice the beetroot very thinly with a sharp knife or mandoline. Spread the horshradish cream onto each slice of pastry, spread right to the edges. Place the beetroot on top, overlapping and even overlapping the edges. Now trim the tarts into perfect squares. Drain the mushrooms and scatter them over the beetroot, add the cheese and dress with some leaves and a drizzle of excellent balsamic vinegar.
Can be prepared a short while in advance...I did it about half an hour before my guests arrived and it was perfect