Food styling Raphaella Frame Food production Luke Dale-Roberts Photographs Jac de Villiers Ingredients: for the mousse 150g chevin cheese 3 leaves gelatine 150ml white wine 300ml cream, whipped for the beetroot tart 4 medium beetroot, boiled and peeled 1t sugar salt and pepper 1t olive oil 12 sheets of puff pastry, rolled to 2mm thick and cut into 10cm rounds 2 egg yolks, beaten capers, black olives, roasted garlic, roasted baby tomatoes and balsamic reduction for serving Directions: Beat the cheese in a food processor. In a small saucepan add the gelatine to the wine, and over a medium heat reduce the mixture to 10ml. Pour this into the food processor with the cheese and continue to blend. Gently fold in the cream. Line 12 cups with plastic wrap and pour in the mousse. Refrigerate for about four hours to set. Chop two beetroots finely; mix with the sugar. Season with salt and pepper and add olive oil. Place a small mound of beetroot mixture in the centre of a puff-pastry disc. Brush the edges of the pastry with the beaten egg yolk. Thinly slice the remaining beetroot and place a few slices around the top of the tart, fanning them out to resemble a flower. Season with salt and bake at 165°C for 15 minutes. Remove the tarts from the oven and place each in the centre of a plate. Unmould the mousse and place each on top of a tart, allowing them to melt slightly. Drizzle each a swirl of olive oil over each tart and serve with capers, sliced black olives, roasted garlic, roasted baby tomatoes and balsamic reduction. Recommended wine pairing: Constantia Uitsig Unwooded Chardonnay 2009 This recipe is from the February 2011 House and Leisure Food issue.