Caramelised beetroot and goat's cheese tarts

Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper.

Using a 10cm round cutter, cut 3 rounds from each pastry sheet. Place pastry on prepared tray. Combine egg yolk and 2 teaspoons cold water in a bowl. Brush pastry with egg yolk mixture. Bake for 10 minutes or until golden and puffed.

Meanwhile, wearing rubber gloves, peel each beetroot. Cut into 1cm batons. Bring a medium saucepan of water to the boil over high heat. Add lemon rind and beetroot. Cook for 6 minutes or until beetroot is almost tender. Drain. Discard lemon rind.

Heat half the oil in a frying pan over medium heat. Add beetroot. Cook, gently stirring, for 2 to 4 minutes. Add cinnamon stick, balsamic vinegar, salt and sugar. Cook, stirring, for 10 minutes or until beetroot is caramelised and tender.

Place rocket, vinegar, walnuts and remaining oil in a bowl. Toss to combine.

Gently press centre of each pastry round to make an indent. Top each pastry round with beetroot mixture. Sprinkle with goat's cheese. Transfer to plates and season with salt and pepper. Top with rocket mixture. Serve.