I saw the nice soft blue cheese that I bought last week in my fridge and I immediately thought “beetroot”! Still don’t know why, but I no longer question how my brain works.
I have a lovely citrus balsamic reduction and I drizzled that and olive oil over cleaned baby beetroot and added salt and black pepper to taste. Bake at 180 C until caramelized.
I blind baked rolled out puff pastry in tartlet shells until half baked (in the same oven as the beetroot at 180 C).
At the same time I roasted sliced tomatoes drizzled with balsamic vinegar and olive oil and seasoned to taste (busy oven!)
Cool down the roasted ingredients and fill the tartlets ready for the second bake, just before you and/or your guests are ready to eat.
The softest of blue cheese that did not end up in my mouth landed in the tartlets. The roasted tomatoes easily scoops out and the skin must be left behind.
You will need your own quantities of:
baby beets
balsamic reduction
olive oil
puff pastry
soft blue cheese
tomatoes
salt&pepper
garnish of your choice ( I added preserved quince)
I die for dishes like this. Oh, so beautifully executed! 😛
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Thank you Fea! I chose such a long name for such a dainty tartlet but the combination of tastes were what I craved for. I also ate a slice of your zebra cake that my sister made from your blog and which you have noted for her on your site Look I made it!” . It was absolutely divine.
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OMG! What a pleasant discovery! Two sisters in WordPress foodie community!
I love and follow your blog and I do your sister’s too! I can’t stop smiling! 😀
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Five star is all I want to say…..bon apetit!
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Only a pleasure!
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It tasted delicious!!! Loved it!!!
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Loved having you!
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Lyk so lekker xx
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Sal vir jou maak!
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Your little tartlets look gorgeous and I bet they taste fabulous!
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Thank you! Somehow the thin slither of quince just added to the beetroot taste.
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Am loving your blog. Just discovered it. These tartlets look amazing. I love anything quince 😉
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Pingback: Roasted Beetroot and Feta Salad | nowathome
Creative, beautiful and looks delicious! Kudos~
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Thank you, I love beets!
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