Beetroot Goat Cheese Tartlets (Impression)
Crunchy pastry shells hold beetroot and goat cheese, decked with chives and fried leek for fresh color.
# Liste des ingrédients:
→ Core Parts
01 -
200 g goats cheese
02 -
200 g onion jam
03 -
1 bunch chives
04 -
500 g baby beetroot, peeled
05 -
100 g creme fraiche
06 -
1 small leek
07 -
20 premade tartlet shells
# Étapes de préparation:
01 -
Set your oven to 180°C. Pop the peeled beetroot inside and bake them until soft—around 40-50 minutes.
02 -
Once roasted, toss the beetroot and onion jam into a food processor. Blend until it’s silky smooth.
03 -
Mix together the goats cheese and creme fraiche in a bowl. Whisk until the texture becomes airy and light.
04 -
Cut leek into 5 cm thin strips. Fry them in oil heated to 150°C until crunchy and golden. Place onto paper towels to absorb any oil.
05 -
Spoon the beet-onion blend into each tartlet shell. Add a dollop of fluffy cheese mousse on top, then decorate with crispy leeks and diced chives.
# Informations complémentaires:
01 -
Let the beetroot cool off completely before blending with the onion jam—it’ll help get a better consistency.