Party Tartlets with Goat Cheese, Glazed Beets, and Caramelized Onions (Quick) - photo 1
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Party Tartlets with Goat Cheese, Glazed Beets, and Caramelized Onions (Quick)

Party Recipes Snacks 30 min Easy 10 wyświetleń ~29.70 PLN - (0)
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Description

Colorful, seasonal tartines — crispy slices of baguette topped with creamy goat cheese, a sweet and tangy orange-honey glaze, deep ruby beets, and softly caramelized red onions. The dish combines contrasts: the creaminess of the cheese, the sweetness of the honey and beet, and the delicate spiciness of thyme and pepper. Its origin is a modern interpretation of French-Mediterranean appetizers, perfect for parties — it looks impressive thanks to its vibrant colors and glossy glaze. Serve on a platter as finger food or as an elegant appetizer alongside arugula and crunchy walnuts; it pairs wonderfully with sparkling wine, light white wine, or herbal tea. The recipe is quick due to the use of cooked beets and ready-made baguette, but the visual and flavor impact remains very striking.

Ingredients Used

Ingredients (13)

Servings:
8
  • Baguette 1.2 szt.
  • Olive oil 45 ml
  • Soft goat cheese 150 g
  • Boiled beets 300 g
  • Red onion 150 g
  • Honey 30 ml
  • Orange juice 50 ml
  • Balsamic vinegar 15 ml
  • Dried thyme 2 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper 2 szczypty
  • ✨ Opcjonalne
  • Arugula 60 g
  • Roasted walnuts 40 g
💰 Szacowany koszt dania: ~29.70 PLN (3.71 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Preheat the oven to 200°C (or 180°C if using a fan setting) or prepare a toaster. Cut the baguette diagonally into slices about 1.2 cm thick (you should get about 14–16 slices). Arrange the slices on a baking sheet lined with parchment paper.

Ingredients: Baguette
Use a sharp baguette knife and a cutting board. If you don't have an oven, you can toast the slices in a dry non-stick pan for 1–2 minutes on each side.
2

Brush each slice with olive oil — use about 1/2 tablespoon of oil for 6 slices (a total of 45 g of oil will be enough for brushing and frying). Toast the slices in the oven for 8–10 minutes, until golden and crispy at the edges. Flip them halfway through the time to toast evenly.

Ingredients: Olive oil, Baguette
The best is a baking tray lined with parchment paper and a silicone brush. The pan should be heated and non-stick if you choose this method.
3

Slice the beets into 4–5 mm thick slices (if using large pieces, trim to the diameter of the slices). Cut the onion in half, peel it, and slice it into thin half-moons (about 3 mm).

Ingredients: Boiled beets, Red onion
Use a sharp knife and a large cutting board. Even slices of beetroot will give the tartines a nice appearance.

Glaze

4

In a small saucepan, combine honey (30 g), orange juice (50 ml), and balsamic vinegar (15 g). Add dried thyme (2 g) and a pinch of salt (2 g). Heat over medium-low heat, stirring with a wooden spoon, until the mixture starts to bubble lightly. Reduce the heat and simmer for 4–6 minutes — the glaze should thicken to a syrup-like consistency that coats the spoon and is shiny. Remove from heat and let sit for 2 minutes (it will continue to thicken).

Ingredients: Honey, Orange juice, Balsamic vinegar, Dried thyme, Salt
Use a small saucepan with a thick bottom and a wooden spoon. Control the heat to avoid burning the honey — if it becomes too thick, add 1 tablespoon of water. The glaze is key for appearance and flavor.

Caramelized onion

5

In a large skillet, heat 1 tablespoon of olive oil (about 15 g) over medium heat. Add the chopped onion and sauté for 6–8 minutes, stirring every 1–2 minutes, until the onion becomes soft and slightly golden. Finally, pour in 1–2 teaspoons of the prepared glaze and stir for 30–60 seconds, until the onion is coated with a shiny sweet glaze. Transfer to a bowl.

Ingredients: Red onion, Olive oil, Honey
Use a non-stick frying pan with a diameter of 24–28 cm. If the onion starts to burn, reduce the heat — it should caramelize slowly, not fry brown in 30 seconds.

Preparing the beets

6

In the same pan (lightly wipe it with a paper towel if necessary), heat the remaining oil (about 15 g). Arrange the beet slices in a single layer and fry for 1–2 minutes on each side over medium-high heat until lightly browned. Finally, brush each slice with a thin layer of glaze (use a brush or teaspoon) and fry for 20–30 seconds until the glaze adheres and shines. Set the beets aside on a plate to cool slightly.

Ingredients: Boiled beets, Olive oil, Balsamic vinegar, Honey
For frying beets, use a wide pan — beets have a high sugar content, so they will caramelize quickly. Don't overdo the time, 1–2 minutes is enough.

Assembly

7

On each toasted slice, evenly spread goat cheese (about 9–10 g of cheese per slice). On top of the cheese, place a slice of glazed beet, then a teaspoon of caramelized onion. If using, add a few arugula leaves (2–3 g) and crumble a few halves of toasted walnuts (about 3–5 g) on top. Drizzle everything with a thin line of the remaining glaze or use a brush to add shine. Season with freshly ground pepper and possibly a pinch of sea salt.

Ingredients: Soft goat cheese, Boiled beets, Red onion, Arugula, Roasted walnuts, Black pepper, Salt
Use a small teaspoon and a pastry brush to aesthetically spread the cheese and glaze. Distribute the ingredients evenly so that each tartlet has a similar appearance.

Finishing and serving

8

Arrange the tartines on a large board or tray in two rows to make them look appetizing. If you want an extra shine and flavor, lightly drizzle them with a bit more glaze just before serving and sprinkle with fresh orange zest (optional). Serve immediately so that the baguette is still slightly crispy.

Ingredients: Honey, Orange juice, Soft goat cheese, Baguette
Use a light wood board or white porcelain — it contrasts with the ruby beet and creamy cheese. Serve cold or slightly warm; do not keep for more than 20 minutes before serving to maintain the crispness of the slices.

Preparation in advance / tips

9

If you are preparing tartlets before the party: you can make the glaze and caramelized onions up to 48 hours before serving and store them in the fridge in an airtight jar. The beets can be cut and kept in an airtight container for up to 24 hours. Toast the slices just before serving (no more than 20 minutes in advance).

Ingredients: Boiled beets, Red onion, Honey
For storage, use a glass container, and before use, gently heat the glaze to restore its liquid consistency.

Fun Fact

💡

Beets were valued in medieval kitchens and were used for both sweet and savory dishes — the combination of beetroot with balsamic vinegar is a modern continuation of balancing the vegetable's natural sweetness with acidity.

Best for

przyjęcie koktajlowe świąteczne spotkanie kolacja w gronie przyjaciół zimowa impreza

Tips

🍽️ Serving

Serve the tartines on a light board, in a single layer, so that each guest can easily reach them. For an elegant version, add microgreens or thin strips of orange peel. They pair well with sparkling wine, light Sauvignon Blanc, or mint tea.

🥡 Storage

Store the glaze and caramelized onions in the refrigerator for up to 48 hours in a sealed jar. Cut beets can be stored for up to 24 hours. It is best to consume the prepared tartines immediately; if you need to prepare them in advance, store the ingredients separately and assemble just before serving. To reheat, lightly bake the tartines for 3–4 minutes at 160°C, but avoid drying them out.

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