Beetroot Tartlets Goat Cheese (Print View)
Beetroot and goat cheese fill crisp tartlets, topped with golden fried leek and fresh chives.
# What You'll Need:
→ Main Components
01 -
500 g baby beetroot, peeled
02 -
200 g onion jam
03 -
200 g goats cheese
04 -
100 g creme fraiche
05 -
1 small leek
06 -
1 bunch chives
07 -
20 savoury tartlet cases
# Directions:
01 -
Preheat oven to 180°C. Peel the baby beetroot and roast until tender, approximately 40–50 minutes.
02 -
Transfer roasted beetroot and onion jam into a food processor. Blend until a smooth, even consistency is achieved.
03 -
In a mixing bowl, whisk goats cheese with creme fraiche until fluffy and light to form a mousse.
04 -
Slice leek into 5 cm julienne strips. Deep fry at 150°C until golden and crisp. Drain on kitchen paper.
05 -
Fill each tartlet case with beetroot and onion mixture. Top with a generous spoonful of goats cheese mousse. Garnish with crispy leek and finely chopped chives.
# Notes:
01 -
Ensure beetroot is fully cooled before processing with onion jam for best texture.