Warm beetroot tartlets with marinated goats' cheese
Ingredients
for 4 person
| 300 g | soft goats' cheese, cut into slices 2 cm thick |
| 1 | garlic clove, squeezed |
| herbs e.g. sage, rosemary, thyme | |
| black pepper | |
| olive oil |
| 1 | puff pastry dough, rolled into a rectangle, 320 g |
| 4 | boiled beets, peeled |
| 12 slice | Graubünden cured ham |
| 120 g | endive salad, finely chopped |
| 2 tbsp | olive oil |
| 1 tbsp | balsamic vinegar |
| salt | |
| pepper | |
| mustard | |
| cress |
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.
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