Beetroot – goat’s cheese

Beetroot – goat’s cheese

By
From
Rainbow Tarts
Photographer
Emilie Guelpa

Base

Ingredients

Quantity Ingredient
1 quantity Salted parmesan pastry

Colour topping

Quantity Ingredient
1 beetroot, peeled
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon mustard
salt and ground black pepper

White topping

Quantity Ingredient
2 tablespoons creme fraiche or sour cream
80g soft goat’s cheese

Method

  1. To make the base, follow the recipe for salted parmesan pastry.
  2. To make the white topping, mash together the crème fraîche and the goat’s cheese.
  3. To make the colour topping, slice the beetroot very thinly using a mandoline or sharp knife. In a small bowl, combine the oil, vinegar, mustard, and salt and pepper to make a dressing.
  4. Arrange the beetroot on the upper part of the base and spread the goat’s cheese on the lower half. Serve with the dressing on the side.
Tags:
Rainbow
Tarts
Emilie
Guelpa
tart
colours
beautiful
Griottes
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