Warm Beetroot Tarts with Marinated Goat Cheese

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

For 4 people

Nutritional Information

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


  • Ziegenfrischkäse
  • 300 g goat cheese, in 2 cm dicken Scheiben
  • 1 garlic cloves, gequetscht
  • herbs z.B. Salbei, Rosmarin, Thymian
  • olive oil
  • black peppercorns
  • Randentörtchen
  • 1 puff pastry, rolled into a rectangle, 320 g
  • 4 cooked beets, geschält
  • 12 slices Grisons air-dried ham
  • Salat
  • pepper
  • 2 tbsp. olive oil
  • 1 tbsp. balsamic vinegar
  • salt
  • 120 g endive, fein geschnitten
  • mustard
  • watercress

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  • Ziegenfrischkäse

    The day before: cover and marinate the cheese slices with the garlic, herbs, peppercorns and olive oil in the fridge for approx. 24 hrs.
  • Randentörtchen

    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.
  • Salat

    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.
  • Tipp:

    Wenn die Randen im Durchmesser zu gross sind, Scheiben mit einem Ausstecher etwas kleiner als die Blätterteigrondellen ausstechen.

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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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