Little beet lovers

Last Recipes

Little beet lovers

Little beet lovers

Number of rooms
For the shortcrust pastry:

200 g flour

100 g butter



spices (optional)
For the trim:

1 beetroot of 250g

Raspberry vinegar

Thick fresh cream (or cottage cheese)

Preparation time: 20 min
Cooking time: 10 min
Step 1
Prepare the shortcrust pastry in advance so that it can rest: mix the flour with the cold butter cut into pieces so as to obtain sand. Add salt and possibly spices (or salt with celery salt for example). Moisten the whole with the beetroot juice (recovered from the empty beetroot package for my part). Complete with a little water if you can't manage to form a nice pink paste.
Step 2
Leave the dough to rest at room temperature (if you have to put it in the fridge because you made it the day before, take it out a little before going on to the next one).
Step 3
Spread your dough fairly thinly by lightly flaring the worktop.
Step 4
Line tartlet moulds, prick the bottom with a fork and bake in a hot oven (180°C) for about 10 minutes.
Step 5
In the meantime, coarsely grate the beetroot and season it with raspberry vinegar (to taste).
Step 6
Once the tart bases have cooled, garnish with the seasoned beetroot.
Step 7
Before serving, arrange a small knob of crème fraîche for colour harmony.
Author's note
These proportions made it possible to make around thirty mini tarts for the 16th match. On the eve of Valentine's Day, the pink tart base and the purple filling was very much in season! Can be made in tartlet version for an original starter, on a bed of mixed salad sprinkled with a few red fruits.

I add my grain of salt

No comments