Tartlets with cheese cream and beetroot

Votes: 3

How to Make - Beetroot Cream Cheese Tartlets

Time: 2 hours.
Complexity: easily
Quantity: 12 canapés

These miniature tartlets with a vibrant fuchsia filling will beautifully decorate your buffet table at a house party or any other celebration. Their striking presentation comes from simple beets, whipped with goat cheese to create a beautiful, smooth cream. The delicate cheese filling harmoniously complements the crispy filo pastry tartlet, making this appetizer the perfect pairing with wine and other alcoholic beverages.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 small red beetroot
1 tbsp. l. olive oil
12 frozen mini filo pastry tartlets
1 log (100 g) of goat cheese
1 tbsp. heavy cream or milk
1 teaspoon of honey

Ingredient Substitution Suggestions

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Recipes with similar ingredients: beet, tartlets, filo dough, goat cheese, cream, milk, honey

Cooking the dish according to the recipe:

Preheat oven to 190°C (375°F). Place the beets on a sheet of foil, drizzle with olive oil, and wrap. Bake until easily pierced with a knife, 60-70 minutes. Let cool, then peel and slice.
Bake the filo pastry tartlets according to package directions. Let cool.

Blend the goat cheese and cream in a food processor until smooth. Add the chopped beetroot, honey, and 1/4 teaspoon salt. Process until very smooth and bright pink, about 1 minute.
Transfer the beet mixture to a large zip-lock bag and snip off the corner; pipe the beet filling into the tartlets. Refrigerate for at least 20 minutes before serving.

Categories:

recipe / Food processor / Winter dishes / Festive dishes / Party Dishes / Appetizers / Canapes / Cheese appetizers / Food Network - recipes

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