Can I use pre-cooked beets?

Yes, if you don't have time to cook beets yourself, you can use pre-cooked beets from the supermarket. Make sure to drain the beets well and pat them dry if necessary before using them.

Can I use other types of cheese instead of fresh cheese?

Yes, you can experiment with different types of cheese depending on your taste preference. Besides fresh cheese, you can use feta, ricotta, or mozzarella, for example.

Can I make the tarts with beetroot and fresh cheese in advance?

Yes, you can make the tarts with beetroot and fresh cheese in advance and store them in the fridge. Simply reheat them in the oven before serving to make them crispy and warm again.

Tarts with beetroot and fresh cheese

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50min

•

Next Level

Do you want to get started with these festive tarts with beetroot and fresh cheese? Discover the full recipe here!

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Ingredients

What do you need?

Quantity: 8 P

1 egg
4 large shallots
2 packs of cooked beetroot (2 x 500 g)
300 g Philadelphia Original
1 tbsp cider vinegar
4 tbsp olive oil
1 bunch of chives
Pepper and salt – 1 sheet of Herta puff pastry

For the salsa:
250 g large Jerusalem artichokes
1 large organic lemon
¼ pomegranate
15 cl rapeseed oil
Pepper and salt

For the garnish:
3 tbsp pistachios
A few mint leaves

1 egg
4 large shallots
2 packs of cooked beetroot (2 x 500 g)
300 g Philadelphia Original
1 tbsp cider vinegar
4 tbsp olive oil
1 bunch of chives
Pepper and salt – 1 sheet of Herta puff pastry

For the salsa:
250 g large Jerusalem artichokes
1 large organic lemon
¼ pomegranate
15 cl rapeseed oil
Pepper and salt

For the garnish:
3 tbsp pistachios
A few mint leaves

Preparation method

How do you make this?

Preheat the oven to 180°C. Finely chop the shallots and sauté them for 5 minutes on low heat in a saucepan with 2 tbsp of oil. Add the vinegar and let it reduce completely. Let cool.

Mix the Philadelphia with the chopped chives, salt, and pepper. Slice the beetroot into rounds.

Cut the puff pastry into 4 and lightly cut them further to make them rounder. Place a generous tablespoon of cheese in the center of each sheet, add shallots, and form a pile. Arrange slices of beetroot around and brush them with olive oil. Fold the sides of the pastry inward and brush with beaten egg. Bake for 35 minutes until golden brown in the oven.

Mix the rapeseed oil, grated lemon zest, and lemon juice. Peel the Jerusalem artichokes and cut them into fine brunoise. Mix them with the dressing and add the pomegranate seeds; season with salt and pepper.

Chop the mint and pistachios.

Sprinkle the tarts with mint and pistachios and serve them very warm with the salsa.

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