Ingredients
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
Beetroot tartlets
Salad
How it's done
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.
| 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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