Menu
Odkrywaj Recipes Categories Ingredients Occasions News
PL EN
Buckwheat Tartlets with Roasted Root Vegetables, Goat Cheese, and Thyme - photo 1
← Recipes

Buckwheat Tartlets with Roasted Root Vegetables, Goat Cheese, and Thyme

Takeaway Dishes Appetizers Vegetarian Dishes 90 min Medium 4 wyświetleń ~28.63 PLN - (0)
Rate:
(0)

Description

This is an exquisite yet simple dish that is perfect as a takeout meal, an elegant appetizer, or a light dinner. The crispy, slightly nutty base made with buckwheat flour provides an excellent foundation for sweet, caramelized root vegetables – carrots, parsnips, and beets. The dish is completed with creamy, slightly tangy goat cheese and aromatic, fresh thyme. The tartlets delight not only with their depth of flavor but also with their appearance – the contrasting colors of the roasted vegetables and white cheese create an appetizing composition. They are delicious both warm, straight from the oven, and at room temperature, making them an ideal choice for a lunchbox. Served with a simple arugula salad and vinaigrette, they create a wholesome, balanced meal.

Składniki (17)

Servings:
4
  • Wheat flour type 500 120 g
  • Buckwheat flour 80 g
  • Cold butter 100 g
  • Egg yolk 1.1 szt.
  • Cold water 30 ml
  • Carrot 1.9 szt.
  • Parsnip 150 g
  • Beetroot 100 g
  • Extra virgin olive oil 0.2 łyżek
  • 30% cream 150 ml
  • Egg 2 szt.
  • Ser kozi 100 g
  • Fresh thyme 0.1 pęczków
  • 🌿 Przyprawy
  • Salt 0.2 szczypt
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Walnuts 30 g
  • Liquid honey 15 g
💰 Szacowany koszt dania: ~28.63 PLN (7.16 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Buckwheat Shortcrust Pastry

1

Prepare a large bowl or a work surface. Add both types of flour: wheat and buckwheat, as well as 3 pinches of salt. Mix the dry ingredients using a whisk or a fork to distribute them evenly and aerate.

Ingredients: Wheat flour type 500, Buckwheat flour, Salt
Use a large, wide bowl, which will make it easier to add the butter later. Aerating the flour will make the dough lighter and flakier.
2

Take the butter straight from the fridge and cut it into small cubes (about 1x1 cm). Add the butter cubes to the flour. Using a knife or a special pastry cutter, vigorously chop the butter with the flour until clumps resembling wet sand or coarse crumbs form. You can also rub the butter into the flour with your fingertips, but do it quickly to prevent the butter from warming up.

Ingredients: Cold butter
The key to flakiness is cold butter. Do not knead the dough with your hands for too long, as the heat from your hands will melt the butter and the dough will turn out hard instead of flaky. The goal is to 'coat' the pieces of butter with flour.
3

Make a well in the center of the mixture. Crack an egg yolk into it and pour in very cold water. Now, quickly knead all the ingredients into a uniform ball. Do not knead the dough for long – just enough for the ingredients to combine. Wrap the ball of dough in plastic wrap and flatten it slightly into a disc.

Ingredients: Egg yolk, Cold water
Flattening the dough into a disk will help it chill evenly and make rolling it out easier later. Do not add more water, even if the dough seems dry – it will come together during a brief kneading.
4

Place the dough wrapped in foil in the refrigerator for at least 30 minutes, preferably for an hour. Chilling the dough is crucial – this allows the butter to firm up again and the gluten in the flour to 'rest', which will make the dough flaky and prevent it from shrinking during baking.

You can prepare the dough a day in advance and store it in the refrigerator. Before rolling it out, take it out for 10 minutes to soften slightly.

Roasted vegetable filling

5

In the meantime, prepare the vegetables. Preheat the oven to 200°C (fan). Peel the carrot, parsnip, and beetroot using a vegetable peeler. Then cut them into even, small cubes about 1 cm on each side. Even size will ensure that all the vegetables roast at the same time.

Ingredients: Carrot, Parsnip, Beetroot
Use a separate cutting board for beets to avoid staining the other vegetables and the board. You can also wear disposable gloves.
6

Transfer the chopped vegetables to a bowl. Drizzle with olive oil, add leaves from 2-3 sprigs of thyme, and season with salt and pepper. If using, also add honey. Mix everything thoroughly with your hands so that each vegetable is coated with a thin layer of oil and seasoning. Spread the vegetables in a single layer on a baking sheet lined with parchment paper and place in the preheated oven for 20-25 minutes. The vegetables should be soft and slightly caramelized at the edges.

Ingredients: Extra virgin olive oil, Fresh thyme, Salt, Pieprz czarny świeżo mielony, Liquid honey
Do not arrange the vegetables too tightly on the baking sheet. If they are lying on top of each other, they will start to cook instead of roast and will not caramelize. If necessary, use two baking sheets.

Assembling and baking the tartlets

7

Take the chilled dough out of the fridge. Dust the work surface with a little flour and roll out the dough into a circle about 3 mm thick. Using a bowl or a rim, cut out 4 circles with a diameter larger than the diameter of the tartlet molds (about 12-14 cm). Gently press the dough into 4 tartlet molds with a diameter of 10 cm, pressing the dough against the bottom and sides. Trim off the excess dough with a knife.

Use removable-bottom molds, which will make it much easier to remove the finished tartlets. If the dough sticks while rolling, chill it again for a few minutes.
8

Prick the bottom of each tartlet shell with a fork in several places. This will prevent the dough from puffing up during baking. Then cover each tartlet pan with a piece of parchment paper and weigh it down with dry beans, peas, or special ceramic baking beads. Place in an oven preheated to 190°C and bake for 15 minutes. After this time, carefully remove the paper with the weights and bake for another 5-7 minutes, until the bottoms are lightly golden.

This is called 'blind baking'. Thanks to it, the bottom of the tartlet will be crispy and won't soak up moisture from the filling. Don't skip this step!
10

Evenly distribute the roasted vegetables on the pre-baked crusts. Crumble goat cheese on top, spreading it among the vegetables. If using, sprinkle everything with coarsely chopped walnuts.

Ingredients: Ser kozi, Walnuts
Leave a few nicer pieces of cheese and nuts for decoration on top. Spread the ingredients loosely so that the egg mixture can flow into all the nooks and crannies.
11

Carefully pour the prepared egg and cream mixture over the ingredients in the molds, filling them almost to the top. Place a small sprig of fresh thyme on top of each tartlet. Put the tartlets back in the oven and reduce the temperature to 180°C. Bake for 20-25 minutes.

Ingredients: Fresh thyme
The tartlets are ready when the egg mixture sets (the center may still be slightly 'jiggly', but not liquid), and the top is appetizingly browned. To check this, gently shake the mold.
12

Remove the finished tartlets from the oven and set them on a rack to cool for at least 15 minutes. This will allow the filling to set and make it easier to remove from the molds. Serve warm or at room temperature, garnished with fresh thyme leaves.

Do not try to remove the tartlets from the molds immediately after baking, as they are very delicate and may fall apart. Patience is key!

Egg and cream mixture

9

In a medium bowl, whisk 2 eggs with a whisk. Add 30% cream, 2 pinches of salt, and 2 pinches of freshly ground pepper. Mix vigorously until the ingredients combine into a uniform, smooth mixture.

Ingredients: Egg, 30% cream, Salt, Pieprz czarny świeżo mielony
Do not whip the mixture too long to avoid incorporating air. It's only about thoroughly combining the ingredients. You can add a pinch of nutmeg to the mixture for extra aroma.

Fun Fact

💡

Buckwheat flour, despite its name, is not related to wheat and does not contain gluten. It is made from the seeds of common buckwheat, a plant related to rhubarb and sorrel. It was one of the staple foods in Slavic regions as early as the Middle Ages.

Best for

Lunch do pracy Elegancki piknik Przystawka na przyjęciu Lekka kolacja

Tips

🍽️ Serving

Serve the tarts warm or at room temperature. They pair wonderfully with a light salad of arugula, lamb's lettuce, and cherry tomatoes, drizzled with a simple vinaigrette made from oil and lemon juice. For added sweetness, you can gently drizzle them with a stream of liquid honey just before serving.

🥡 Storage

Store the finished tartlets in the refrigerator in an airtight container for up to 3 days. They can be eaten cold straight from the fridge or warmed up. To maintain the crispness of the pastry, it is best to heat them in an oven preheated to 160°C for about 10-12 minutes, rather than in the microwave.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Tomato and Feta Cheese Tart 90 min

Tomato and Feta Cheese Tart

Snacks
Herring in oil with onion (classic for Christmas Eve) 90 min

Herring in oil with onion (classic for Chr...

Christmas Eve Dinner
Sałatka Cezar z grzankami i grillowanym kurczakiem 40 min

Sałatka Cezar z grzankami i grillowanym ku...

Main dishes
Autumn tart with figs, goat cheese, and walnuts on a thyme shortcrust base 95 min

Autumn tart with figs, goat cheese, and wa...

Appetizers
Autumn Wrap with Roasted Pumpkin Hummus and Grilled Halloumi 75 min

Autumn Wrap with Roasted Pumpkin Hummus an...

Takeaway Dishes
Asparagus Nest with Puff Pastry, Quail Egg, and Hollandaise Sauce 60 min

Asparagus Nest with Puff Pastry, Quail Egg...

I'm not hungry

Recipe Categories

Takeaway Dishes
Takeaway Dishes

Takeaway dishes are a tasty and practical solution for busy people - prepared to eat outside the home. Recipes for lunch boxes that transport well and taste great even cold. Salads in jars, wraps, panini sandwiches, and Japanese-style bento boxes. Dishes that can be reheated in the microwave: cur...

See all recipes in this category
Appetizers
Appetizers in: Christmas Eve Dinner

Appetizers open the meal and prepare the palate for the following dishes. In this category, we present elegant and tasty appetizers for every occasion. Our recipes include carpaccio, tartare, bruschetta, antipasti, and skewers. You will find both cold and warm appetizers here. We pay special atte...

See all recipes in this category
Vegetarian Dishes
Vegetarian Dishes

Vegetarian cuisine is a wealth of flavors without meat - healthy, colorful, and filling. Plant-based proteins: lentils, chickpeas, beans, peas, and soy take center stage. Cheeses and dairy: feta, halloumi, ricotta, and mascarpone in main dishes. Eggs in various forms: omelets, frittata, shakshuka...

See all recipes in this category
Dinners
Dinners

Dinner is the most important family meal - a time for spending time together and conversations at the table. Our collection of dinner recipes includes quick and simple dishes for everyday meals as well as more exquisite options for special occasions. You will find recipes for light diet dinners, ...

See all recipes in this category
Reklama