Winter Mini Tartlets with Roasted Beetroot, Goat Cheese, and Mandarin Glaze - photo 1
← Recipes

Winter Mini Tartlets with Roasted Beetroot, Goat Cheese, and Mandarin Glaze

Snacks Additions 90 min Medium 33 wyświetleń ~49.13 PLN - (0)
Rate:
(0)
Start Cooking

Description

Caramel-citrus mini tarts combine the earthy-sweet flavor of roasted beetroot with the creamy tartness of soft goat cheese, crunchy walnuts, and fresh arugula. The finishing touch is a glossy glaze made from honey and mandarin juice, which gives the dish a dessert-like snack character and beautifully shines on top. The dish is very decorative — the contrasting colors of beetroot, white cheese, and orange glaze look great on a dark platter or rustic board. Perfect as an elegant snack for winter gatherings, holiday tables, or parties, where guests receive a handy, single portion. Textures: delicate shortcrust pastry, soft cheese, juicy beetroot, and crunchy nuts — all together create a harmonious composition of flavors and visuals.

Ingredients Used

Ingredients (15)

Servings:
6
  • Water 45 ml
  • Wheat flour 250 g
  • Butter 125 g
  • Soft goat cheese 150 g
  • Honey 30 ml
  • Mandarin 240 g
  • Walnuts 60 g
  • Arugula 50 g
  • Olive oil 30 ml
  • Balsamic vinegar 10 ml
  • Beets (raw) 500 g
  • 🌿 Przyprawy
  • Salt 1 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Thyme (fresh) 30 g
  • Toasted sesame seeds 15 g
💰 Szacowany koszt dania: ~49.13 PLN (8.19 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Cake

1

Prepare the ingredients for the shortcrust pastry. Sift the flour into a large bowl, add the cold butter cut into small cubes and a pinch of salt. Quickly chop the butter into the flour with a knife or rub it in with your fingers until the mixture resembles coarse crumbs (the size of rice grains).

Ingredients: Wheat flour, Butter, Salt
Use a large metal bowl and a chef's knife or pastry cutter. If you're short on time, you can use a food processor — pulse briefly (3-6 pulses). Do not heat the butter too much.
2

Add 45 ml of very cold water one tablespoon at a time and gently mix with a fork or spatula just until the dough starts to come together — it should remain slightly crumbly, not a sticky mass. Shape the dough into a flat disk, wrap it in plastic wrap, and chill in the refrigerator for 30 minutes.

Ingredients: Water
Use a wooden spoon or your hand to combine the ingredients. Do not knead too long — the goal is to bind the ingredients, not to develop the gluten. Chilling makes rolling out easier later.

Filling

3

Preheat the oven to 200°C (top-bottom). Wash the beets, trim the ends. Wrap each beet individually in aluminum foil (place on a baking sheet) and bake for 45-60 minutes depending on size — a medium beet will be soft after about 50 minutes. Check with a skewer: when it goes in easily, the beets are ready.

Ingredients: Beets (raw)
Use kitchen gloves to check the beets. Large beets may require longer baking. Alternative: boil in salted water for 30-40 minutes until tender.
4

After baking, set the beets aside to cool for 10-15 minutes, then remove the foil and, when they are cool enough to hold in your hands, peel off the skin using a knife or a cloth — the skin should come off easily. Slice the beets into 3-4 mm thick slices.

Ingredients: Beets (raw)
If the beets are still hard, put them back in the oven for another 10-15 minutes. It's best to cut them with a sharp knife on a cutting board; the sliced pieces should be even so they fit nicely in the tartlets.

Baking the base

5

Take the dough out of the fridge. On a lightly floured surface, roll out the dough to a thickness of about 3 mm. Cut out circles with a diameter of about 10 cm (for a mold for 6 mini tartlets; cut out extra circles for reserves or repairs). Line the greased or floured tartlet molds (diameter 8-9 cm) with the circles, gently pressing the sides and bottom.

Ingredients: Wheat flour, Butter
Use a pastry board or a large cutting board and a rolling pin. The best is a tartlet mold with a depth of 1.5-2 cm. If the dough cracks, seal the edges with a bit of water.
6

Prick the bottoms with a fork, cover with pieces of baking paper, and add weights (peas, beans, or ceramic balls). Bake for 12 minutes at 180°C, remove the weights and paper, and bake for another 6-8 minutes until the edges are golden. The bottoms should be dry and crumbly — the top should not look raw.

If you don't have weights, use dry beans or rice. Carefully remove the molds from the oven — they will be hot.

Glaze

7

Grate the zest from one mandarin (only the orange part) and squeeze the juice from all the mandarins into a small saucepan. Add honey and 10 g of balsamic vinegar. Heat over low heat for 3-4 minutes, stirring, until the ingredients combine into a pourable, slightly reduced glaze. Taste, and if it is very sour, add an extra teaspoon of honey.

Ingredients: Mandarin, Honey, Balsamic vinegar
Use a fine grater for the zest and a small saucepan. The glaze should lightly coat the back of a spoon — do not reduce it for too long, as it will become too thick once cooled.

Assembly

8

On the slightly cooled bases, spread a thin layer of soft goat cheese (about 20-25 g per tartlet). On the cheese, arrange slices of roasted beetroot in a fan shape or in slightly overlapping layers (3-4 slices per tartlet). Drizzle each set with a teaspoon of glaze and sprinkle with finely chopped walnuts.

Ingredients: Soft goat cheese, Beets (raw), Walnuts, Honey, Mandarin
For spreading the cheese, use a small butter knife or a teaspoon. Arrange the beets aesthetically — the more even the slices, the nicer the visual effect.

Finishing

9

On each tartlet, place a few arugula leaves, drizzle with a bit of olive oil, and sprinkle with freshly ground pepper. Finally, gently brush a thin layer of glaze on the beets — it will give a light shine. Optionally, sprinkle with sesame seeds and garnish with a sprig of thyme.

Ingredients: Arugula, Olive oil, Black pepper, Toasted sesame seeds, Thyme (fresh)
Use a pastry brush to apply the glaze. Don't overdo it with the oil — a drizzle is enough to keep the arugula from being dry.

Serving and presentation

10

Serve the tartlets slightly warm or at room temperature. Arrange 2-3 pieces on a small plate as a snack portion. The tartlets taste best 1-2 hours after preparation, when the glaze is shiny and the cheese hasn't completely set.

Ingredients: Arugula, Thyme (fresh)
Serve on a dark platter for color contrast. If preparing in advance, chill the bases and prepare the glaze separately — assemble at the last minute.

Fun Fact

💡

Beets were cultivated in ancient times and were initially used mainly for medicinal purposes. Combining them with goat cheese and citrus is a modern interpretation of traditional flavors — the sweetness of the beet and the tartness of the cheese complement each other perfectly.

Best for

zimowe przyjęcie świąteczne spotkanie przekąska na eleganckie przyjęcie

Tips

🍽️ Serving

Serve the tarts on a dark platter or wooden board for a color contrast. For a vegetarian version, make sure the honey is acceptable; you can replace it with maple syrup for a vegan option (requires adapting the rest of the ingredients). Lightly dry sparkling wine or herbal tea pairs well with the tarts.

🥡 Storage

Store the bases and filling separately: bases in an airtight container for up to 48 hours in the fridge, filling (beets and glaze) in separate containers for up to 3 days. Once assembled, store in the fridge for a maximum of 24 hours. Gently warm at room temperature before serving to restore the glaze's shine.

📸 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

Quick Caramelized Mandarins with Mascarpone Cream and Crunchy Almond Crumble 30 min

Quick Caramelized Mandarins with Mascarpon...

Desserts
Caramelized Brussels Sprouts with Miso and Maple Syrup, Horseradish Puree, and Roasted Chestnuts 75 min

Caramelized Brussels Sprouts with Miso and...

Additions
Elegant crostini with roasted beets, goat cheese, and pomegranate 75 min

Elegant crostini with roasted beets, goat ...

Snacks
Mini tartlets with goat cheese cream, roasted beetroot, and pomegranate seeds 90 min

Mini tartlets with goat cheese cream, roas...

Snacks
Crostini with roasted beets, goat cheese cream, and balsamic glaze 90 min

Crostini with roasted beets, goat cheese c...

Snacks
Winter potato pancakes with roasted beets, yogurt-horseradish sauce, and toasted sunflower seeds 90 min

Winter potato pancakes with roasted beets,...

Snacks

Recipe Categories

Snacks
Snacks in: Valentine's Day

Perfect for small cravings during a romantic evening, light snacks that will delight with their flavor.

See all recipes in this category
Additions
Additions in: Valentine's Day

Delicious additions that will enhance the main dishes and enrich the Valentine's table.

See all recipes in this category
Reklama