Mini tartlets with goat cheese cream, roasted beetroot, and pomegranate seeds - photo 1
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Mini tartlets with goat cheese cream, roasted beetroot, and pomegranate seeds

Snacks Fusion cuisine 90 min Medium 8 wyświetleń ~38.81 PLN - (0)
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Description

Modern, impressive snacks — crispy mini tartlets made from ready-made puff pastry filled with a creamy goat cheese mixture, aromatic cubes of roasted beetroot, caramelized shallots, crunchy nuts, and fresh pomegranate seeds. The dish combines the sweetness of roasted roots, the acidity of balsamic vinegar, and the freshness of citrus and pomegranate, creating a contrast of flavors and colors that delights the eye and palate. Great as a snack for a party, an appetizer before dinner, or a New Year's amuse-bouche. Aesthetic, easy to prepare in larger quantities, and well-presented on a winter table.

Ingredients (17)

Servings:
8
  • Puff pastry (ready, thawed) 400 g
  • Raw beets 600 g
  • Soft goat cheese 150 g
  • Greek yogurt 10% 80 g
  • Liquid honey 30 g
  • Shallot 50 g
  • Roasted walnuts 50 g
  • Pomegranate seeds 120 g
  • Extra virgin olive oil 2 łyżki
  • Fresh orange juice 30 ml
  • Balsamic vinegar 20 ml
  • Grated orange zest 1 łyżeczka
  • Fresh thyme 0.1 pęczków
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper (ground) 1 szczypta
  • ✨ Opcjonalne
  • Microgreens (for decoration) 30 g
  • Truffle oil (for drizzling, optional) 10 g
💰 Szacowany koszt dania: ~38.81 PLN (4.85 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of beets

1

Preheat the oven to 200°C (top-bottom). Wash the beets under running water with a brush, trim the long roots and leaves to a height of 1–2 cm. Wrap each beet individually in aluminum foil (or place all in a baking dish covered with foil). Bake in the middle of the oven for 50–60 minutes, until the beets are tender when pierced with a sharp knife or toothpick (the piercing should go in easily).

Ingredients: Raw beets
Use medium beets (about 150 g each) — if the beets are larger, extend the baking time to 70–80 minutes. Piercing with a knife is the best way to assess tenderness. Use a baking tray or a heatproof dish for baking.
2

After baking, remove the beets and set aside for 10–15 minutes until they are cool enough to handle. Remove the foil and, holding the beet in a kitchen towel, carefully peel off the skin — it should come off easily. Cut about 70% of the beets into cubes measuring 8–10 mm (these will be for the filling), and slice the rest thinly for decoration and possible use as a 'base' in the tartlets.

Ingredients: Raw beets
Use a towel to avoid burning your hands while peeling. If the skin doesn't come off easily, cut off the ends and scrape with a knife. The cubes should be of similar size for an even appearance and quick heating.

Caramelizing shallots

3

Peel the shallot and slice it into thin feathers. In a medium-sized pan, heat 10 g of oil (about 2/3 tablespoon) over medium heat. Add the shallot, sprinkle with a pinch of salt (1 g), and sauté, stirring, for 8–10 minutes until it becomes soft and golden; at the end, add 10 g of honey and stir for another 1–2 minutes until a shiny, caramelized mixture forms. Set aside to cool.

Ingredients: Shallot, Extra virgin olive oil, Liquid honey, Salt
Use a 24–26 cm non-stick frying pan. Do not increase the heat too much — the shallot should slowly caramelize, not burn. If it starts to burn, reduce the heat and add 1–2 tablespoons of water.

Goat Cheese Cream

4

In a bowl, place goat cheese (150 g) and Greek yogurt (80 g). Add 15 g of honey and the grated zest of an orange (5 g). Using a hand mixer on low speed or a spoon, beat until smooth and creamy (about 1–2 minutes). Season with a pinch of salt (1 g) and a bit of freshly ground pepper (1 g). Taste and adjust the sweetness of the honey to your liking.

Ingredients: Soft goat cheese, Greek yogurt 10%, Liquid honey, Grated orange zest, Salt, Black pepper (ground)
It's best to use a hand mixer or food processor to achieve a perfectly smooth consistency. If the cream seems too thick, add 5–10 g of yogurt. Do not mix for too long — the cheese may become too runny.

Preparation of the tartlets

5

Roll out the puff pastry on a lightly floured surface. Using a glass with a diameter of 8–9 cm, cut out circles. Lightly grease a muffin tin (preferably metal or silicone). Gently place a circle of dough into each cup, pressing it down to form a shallow bowl; if you wish, you can lightly score the sides to help them adhere. Prick the bottom of each circle gently with a fork (to prevent excessive puffing). Chill the tartlets in the refrigerator for 10 minutes (this helps maintain their shape), then bake at 200°C for 12–15 minutes, until golden and crispy.

Ingredients: Puff pastry (ready, thawed)
If you are using frozen dough, thaw it thoroughly according to the manufacturer's instructions in the refrigerator before rolling it out. Use a glass or round cutter for cutting. A standard-sized muffin tin (12 cups) is ideal — you will get about 10–12 small tartlets from 400 g of dough.

Toasting nuts

6

In a dry skillet, toast 50 g of walnuts for 4–6 minutes over medium heat, until the aroma begins to rise and the nuts are lightly browned. Once cooled, chop them coarsely with a knife — there should be noticeable pieces.

Ingredients: Roasted walnuts
Watch closely, as the nuts quickly go from 'toasting' to burning. Use a wooden spoon to stir them for even roasting.

Preparation of the beet mixture

7

In a bowl, combine diced roasted beets (about 420 g), 20 ml balsamic vinegar, 30 ml orange juice, and 10 g oil. Add thyme leaves (pluck the needles from a few sprigs, keeping the rest for garnish), 1 g salt, and 1 g pepper. Gently mix to coat the beets with the dressing. Taste and adjust with an extra pinch of salt or 5 g honey if you prefer a sweeter profile.

Ingredients: Raw beets, Balsamic vinegar, Fresh orange juice, Extra virgin olive oil, Fresh thyme, Salt, Black pepper (ground), Liquid honey
Gently mix to avoid crushing the beet cubes. Use a wide spoon or a silicone spatula. The dressing should be distinct but not drown the beets.

Assembling the tartlets

8

Remove the baked shells from the oven and let them cool for 3–5 minutes. Spoon 1 tablespoon (about 15–20 g) of goat cheese cream into each tartlet, spreading it into an even layer. On top of the cream, add 10–12 g of the beet mixture (a few cubes), a little bit of caramelized shallot (about 5 g), and sprinkle with chopped nuts (about 5 g). Finally, add 10–12 pomegranate seeds on top for contrast and freshness.

Ingredients: Soft goat cheese, Greek yogurt 10%, Raw beets, Shallot, Roasted walnuts, Pomegranate seeds, Liquid honey
Layer the ingredients in the following order: cream -> beets -> shallots -> nuts -> pomegranate seeds. Use a teaspoon for precise layering and a small slotted spoon to drain excess dressing from the beets.

Finishing and decoration

9

Before serving, drizzle each tartlet with a little olive oil (a few drops) and optionally a few drops of truffle oil (max. 1 g per tartlet). Sprinkle with fresh thyme leaves and, if using, add a few microgreens for decoration (about 3–4 g per tartlet). Finally, you can gently drizzle with a bit of reduced balsamic (optional) or sprinkle with sea salt flakes.

Ingredients: Extra virgin olive oil, Truffle oil (for drizzling, optional), Fresh thyme, Microgreens (for decoration)
Use kitchen tweezers to precisely place microgreens and thyme leaves. Use truffle oil very sparingly — it is strong and can easily overpower the dish.

Serving

10

Arrange the tartlets loosely on a large board or platter so that the colors and textures are visible. Serve warm or at room temperature — the cream will be creamier if the tartlets are slightly warm, but the flavors of beetroot and pomegranate stand out the most at room temperature. Serve 2–3 tartlets per person as an appetizer.

Ingredients: Puff pastry (ready, thawed), Soft goat cheese, Raw beets, Pomegranate seeds
If you prepare them in advance, gather all the components (baked shells, cream, beet mixture, caramelized shallots) and assemble just before serving to keep the pastry crispy.

Fun Fact

💡

Beets were valued in ancient times as a vegetable and medicine; in modern cuisine, their sweetness when roasted is often paired with bold goat cheeses and tangy additions, creating multi-dimensional snacks.

Best for

przyjęcie koktajlowe kolacja dla gości zimowe przyjęcie świąteczne menu degustacyjne

Tips

🍽️ Serving

Serve the tartlets on a large, flat board with sprigs of fresh thyme for visual effect. They pair well with a glass of sparkling wine (Prosecco) or a light white wine with a fruity profile. If you're making a vegan version, replace the cream cheese with a mixture of creamy tofu and cashews.

🥡 Storage

You can prepare the puff pastry shells and the beet mixture up to 24 hours in advance and store them separately in the fridge (beets in an airtight container). Keep the goat cheese cream covered for 24 hours. Assemble the tartlets just before serving — once assembled, it's best to consume them within 2 hours, as the pastry loses its crispness.

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