Tartlets with goat cheese, caramelized beetroot and pickled onion

Ingredients (for 6 tartlets, diameter approx. 10cm):
● 1 pack of ready puff or shortcrust pastry (6 discs)
● 150g goat cheese
● 2 medium beets
● 1–2 tablespoons of honey
● ½ jar of silver onions in vinegar OLE!
● 2 tablespoons of 18% cream
● 1 tablespoon of balsamic vinegar
● A handful of fresh rocket or young spinach leaves
● 1 tablespoon of pumpkin seeds, lightly toasted
● Salt, freshly ground pepper
● Olive oil for drizzling

Preparation:
1. Prepare the beets. Place the slices on a baking tray, spread with honey, drizzle with a little olive oil and season with salt. Bake at 180°C for 10–12 minutes, until lightly caramelized.
2. Place the tartlets on a baking sheet, bake for 15 minutes at 180°C, until the pastry is lightly browned.
3. In a bowl, combine the cream with the balsamic vinegar, goat cheese, season with salt and pepper.
4. Assembling the tartlets:
○ Spread the cream on the slightly cooled tartlets.
○ Arrange the beetroot slices (can be cut into cubes), a few pickled onions, rocket and chopped pumpkin seeds
○ Drizzle lightly with honey (optional).