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Warm beetroot tartlets with marinated goats' cheese
20 m active | 24 h 40 m total
Nutrition facts per serving:
  • Energy in kcal about 656
  • Fat about 41g
  • Carbohydrates about 48g
  • Protein about 22g
This is needed
This is needed for 4 people
Soft goats' cheese
  • 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
Beetroot tartlets
  • 1 puff pastry dough, rolled into a rectangle, 320 g
  • 4 boiled beets, peeled
  • 12 slices Graubünden cured ham
  • 2 tbsp olive oil
  • 120 g endive salad, finely chopped
  • salt
  • 1 tbsp balsamic vinegar
  • pepper
  • cress
  • mustard
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And that's how it's done
And that's 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.
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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