Warm beetroot tartlets with marinated goats' cheese

Total: 24 hr 40 Min. | Active: 20 Min.
vegetarian
Nutritional value / people: 656 kcal
, Fat: 41 g
, Carbohydrate: 48 g
, Protein: 22 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Soft goats' cheese

300 g soft goats' cheese, cut into slices 2 cm thick
1 garlic clove, crushed
herbs e.g. sage, rosemary, thyme
black pepper
olive oil

Beetroot tartlets

1 puff pastry dough, rolled into a rectangle, 320 g
4 boiled beets, peeled
12 slices Graubünden cured ham

Salad

120 g endive salad, finely chopped
2 tbsp olive oil
1 tbsp balsamic vinegar
salt
pepper
mustard
cress
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How it's done

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Soft goats' cheese

The day before: Cover and marinate the cheese slices with the garlic, herbs, peppercorns and olive oil in the fridge for approx. 24 hrs.

Beetroot tartlets

Cut out 4 circles (each approx. 10 cm in diameter) from the puff pastry. Place on a baking tray lined with baking paper. Slice the beetroot very thinly. Stack in layers with folded cured ham on top of the puff pastry rounds. Fix each stack in place with a long skewer. Shortly before serving, bake for 15-20 mins. in the centre of an oven preheated to 180°C.

Salad

Mix the endive with the salad dressing. Arrange on plates with the aid of a cutter. Place the warm tartlet in the middle. Serve the cheese alongside. Garnish the dish with a drizzle of olive oil and balsamic vinegar as well as a little cress.

Good to know
Tip: If the beetroot are too large in diameter, use a cutter to cut out slices that are slightly smaller than the puff pastry rounds.

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