Warm beetroot tartlets with marinated goats' cheese

Total time: 24hr 40m
Preparation Time: 20m

For 4 people

Nutritional Information

Contains 656 Kcal, 22g Protein, 48g Carbohydrates, 41g Fat


  • Soft goats' cheese
  • 300 g soft goats' cheese, cut into slices 2 cm thick
  • 1 garlic clove, crushed
  • herbs e.g. sage, rosemary, thyme
  • olive oil
  • black pepper
  • Beetroot tartlets
  • 1 puff pastry dough, rolled into a rectangle, 320 g
  • 4 boiled beets, peeled
  • 12 slices Graubünden cured ham
  • Salad
  • pepper
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • salt
  • 120 g endive salad, finely chopped
  • mustard
  • cress

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  • 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.
  • Salad

    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.
  • Tip:

    If the beetroot are too large in diameter, use a cutter to cut out slices that are slightly smaller than the puff pastry rounds.

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Products used in this recipe

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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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