Beetroot Tartlets With Goat Cheese

Beetroot tartlets are the kind of appetizer that instantly draws a crowd at any gathering. The earthy sweetness of roasted beets pairs so naturally with creamy goats cheese and the punchy savoriness of onion jam. These little bites are colorful, elegant, and packed with flavor. They are ideal for impressing guests or adding a touch of restaurant flair to your table without hours of work.

Roasting the beets intensifies their natural sweetness and color which always amazes me Every time I serve these at a party someone asks for the recipe and they disappear in no time

Ingredients

• Baby beetroot: about 500g gives vibrant color and earthy flavor Always select beets that feel firm with smooth skins for best texture
• Onion jam: about 200g adds a layer of sweet savoriness Choose a high-quality jar with chunky caramelized onions
• Goats cheese: about 200g provides a creamy tang Check for soft fresh cheese with a clean aroma
• Creme fraiche: about 100g lends silkiness and a hint of richness Opt for full-fat for best results
• Small leek: gives a crisp garnish and gentle aroma Look for leeks with tight white bulbs and minimal blemishes
• Bunch of chives: brightens up the tartlets and delivers light onion notes You want crisp fresh chives with deep green color
• Savoury tartlet cases: about 20 save time and offer perfect texture Buy from specialty shops for sturdy crisp shells

Step-by-Step Instructions

Prepare the Beetroot:

Peel the baby beetroot with a vegetable peeler then cut into even pieces Arrange on a lined baking tray Drizzle lightly with olive oil and roast at 180C until soft and fragrant about 40 to 50 minutes Roasting brings out their sweetness and vibrant color

Blend Beetroot and Onion Jam:

Allow the roasted beetroot to cool slightly then transfer to a food processor Add the onion jam Blend together until the mixture is very smooth without any chunks Taste and adjust seasoning if needed This mixture is your bold beetroot jam

Make the Goats Cheese Mousse:

Place the goats cheese and creme fraiche in a mixing bowl Whisk by hand or with a hand mixer until the texture is airy and thick like a mousse This creates a light creamy topping

Crisp the Leek:

Cut off the dark green parts of the leek then slice the white and pale green sections lengthwise into thin 5cm strips Heat oil in a saucepan to about 150C working in batches fry the leek strips until deep golden and crisp Use a slotted spoon to transfer them to paper towels Cool completely This step adds flavor and crunch

Fill and Garnish the Tartlets:

Spoon the beetroot onion mixture into the base of each tartlet case Add a generous swirl or scoop of the goats cheese mousse on top Garnish each tartlet with a tuft of crispy leek and a sprinkle of finely chopped chives Arrange on a platter for a beautiful presentation

My favorite ingredient here is definitely the creamy goats cheese which mellows the earthy beet flavor and ties all the flavors together beautifully These tartlets became a holiday tradition after my youngest niece declared them the best pink food ever

Storage Tips

You can roast and blend the beetroot up to two days in advance Store airtight in the refrigerator For best results crisp the leek and assemble just before serving If you have leftover assembled tartlets keep them chilled and enjoy within a day though the pastry may soften slightly

Ingredient Substitutions

For a milder taste swap half the goats cheese with ricotta For a dairy free version use a plant based cheese and coconut yogurt in place of creme fraiche If you cannot find onion jam use caramelized onions cooked slowly with a splash of balsamic vinegar

Serving Suggestions

These tartlets make a stunning first course or addition to an appetizer platter Pair with sparkling wine for celebrations For a rustic lunch arrange with a salad of arugula and walnuts or serve alongside a hearty soup for contrast

Cultural and Historical Context

Beetroot and goats cheese are a classic combination in French and Mediterranean cuisines Beetroot tartlets appear on many bistro menus as a nod to the region's love for vibrant seasonal vegetables Goat cheese also has a long history in European countryside cooking cherished for its tangy creamy profile

Making beetroot tartlets is truly a kitchen joy for me The combination of crispy pastry creamy mousse and jewel toned beet filling adds cheer to any table I always look forward to seeing the smiles after just one bite These tartlets bring both flavor and beauty to any occasion

Recipe Q&A

→ What makes the filling smooth and flavorful?

Roasted beetroot blended with onion jam brings natural sweetness and a velvety texture to the filling.

→ How is the goat cheese mousse prepared?

The goat cheese is whisked with creme fraiche until light, creating a creamy mousse with tangy notes.

→ Why fry the leek for garnish?

Deep frying julienned leek results in a crisp, golden topping that adds texture and subtle onion flavor.

→ What type of tartlet cases should be used?

Choose small, savory pastry cases available at specialty food stores for an ideal bite-sized base.

→ Can these tartlets be prepared in advance?

The components can be made ahead, but it's best to assemble just before serving to maintain crispness.