Warm Beetroot Tartlet with Marinated Goat's Cheese

24hr 40m
Preparation/cooking time: ca. 20m + Marinate: ca. 1440m + Bake: ca. 20m

For 4 people

Nutritional Information

Contains 799 Kcal


  • 300 g goats’ cheese, cut into 5-cm-thick slices
  • 1 clove of garlic, squeezed
  • herbs e.g. sage, rosemary, thyme
  • black peppercorns
  • 2 tbsp. olive oil
  • 1 puff pastry, rolled into a rectangle, 320 g
  • 4 cooked beets, peeled
  • 12 slices Bündner Rohschinken (air-dried ham)
  • 120 g endive, finely chopped
  • 1 tbsp. balsamic vinegar
  • salt
  • pepper
  • cress
  • mustard

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  • The day before: cover and marinate the cheese slices with the garlic, herbs, peppercorns and olive oil in the fridge for approx. 24 hrs.
  • Cut out 4 circles each approx. 10 cm Ø from the puff pastry. Place onto an oven tray lined with baking paper. Very finely slice the beetroot. 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. Divide onto the plates, with the aid of a cutter. Place the warm tartlet in the middle. Arrange the cheese alongside. Garnish the dish with a few drops of olive oil and balsamic vinegar as well as a little cheese.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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