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Beetroot and goat cheese tart

- Number of people: 2

- Preparation time: 20 minutes

- Cooking time: 25 minutes

- Necessary accessories: rosette, stone


- 1 roll of puff pastry

- 1 red beetroot

- 1 red Chioggia beetroot

- 1 slice of yellow beetroot

- 70 g very fresh goat's cheese

- 50 g mascarpone cheese

- 1 teaspoon + 1 tablespoon olive oil

- salt and pepper


Cut the red and Chioggia beetroot into thin strips using a mandolin and then cut them into heart shapes using a cookie cutter. Steam the beetroot hearts for 5 minutes. Leave to cool to room temperature.

Roll out the puff pastry on a work surface and cut out a 20 cm circle. Mix the goat's cheese with the mascarpone, add the teaspoon of olive oil and season with salt and pepper. Spread the mixture on the puff pastry and place the hearts on top in a staggered pattern. Using a brush, oil the surface of the tart. Season with salt and pepper.

In the meantime, prepare the Augoust grill oven with the rosette and the stone. Raise the temperature to 180°C. Bake for 20 minutes, the pastry should be golden brown. While the pastry is baking, cut the letters LOVE out of the yellow beetroot and place them on the tart when ready to serve.

Serve immediately.


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