Beetroot tarts with goats cheese mousse

Sublime flavours to wow your tastebuds.
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Recipe from: 10 January 2011
Preparation time: 12 hrs (overnight)
Cooking time: 20 mins


  • 1
    roll good quality puff pastry
  • 1
  • 1
    egg for egg wash
  • 250
    cream cheese
  • 1
    log goat's cheese
  • 2
    gelatin dissolved in 3 Tbs cold water
  • fresh sprigs of thyme
  • Vinaigrette:
  • 1/4
    balsamic vinegar
  • 1/4
  • 1/3
    extra virgin olive oil
  • 1/4
  • 1/2
Servings: Change Serving


Place a pot of water on the stove and cook the beetroot until soft, but still firm. Remove from the pot and let it cool slightly. When the beetroots are cool enough to handle, remove the skins and slice in even slices. Combine all the ingredients for the vinaigrette in a glass jar or bowl. Add the beetroot slices to the vinaigrette and leave it for at least a couple of hours or overnight.
For the mousse
In a glass bowl, beat the cream cheese until light and fluffy. Crumble the goat's cheese into the cream cheese and beat vigorously. Mix the gelatin with some gold water and allow to sponge. Heat in the microwave for 25-30 seconds until the gelatin has dissolved. Allow to cool and beat into the cheese mixture. Spoon a teaspoon of cream cheese onto some clingfilm and make little cream cheese "balls" using the plastic to shape it. Allow to set for a couple of hours.

For the tarts
Pre-heat oven to 180°C. Roll out the puff pastry and press out 8 rounds with a cookie cutter or food stacking ring. Cut thin strips of the puff pastry so that you can make an edge for each little tart. Brush with egg wash and bake for 10-15 minutes or until golden brown and all puffed out. Allow to cool. Spoon a slice of beetroot from the glass bowl of jar and allow excess vinaigrette to drip off. Place in the little tart and top with a ball of goat's cheese mousse and a sprig of thyme. 
Reprinted with permission of My Easy Cooking.
To visit My Easy Cooking’s blog, click here.

Read more on: bake  |  microwave


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