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#bettinerecipes

Mushroom tarts with beetroot and grilled goat cheese

A festive starter or side dish. Surprising in taste because of the base of a delicious mushroom tapenade. Combined with the slices of beetroot, apple syrup and grilled goat cheese so delicious!

  • Ripened goat's cheese
  • Side dishes
  • Aperitif and appetizers
  • Christmas
  • Winter
Preparation time 45 minutes
Cooking time 20 minutes
Total time 65 minutes

Ingredients

for 4 persons
4 slices of puff pastry
125 g mushrooms
1 small onion
2 cloves of garlic
1 large beetroot (cooked)
2 tbsp seeds (sunflower e/o pumpkin seeds)
10 g roasted (pecan) nuts
1 a handful of sage (keep a few leaves aside for frying)
4 slices of ripened or natural goat's cheese
2 tbsp apple syrup
1 small free-range egg
olive oil (for frying)
freshly ground pepper
salt

Preparation

    1. Thaw the slices of puff pastry
    2. Shred the onion and crush 2 cloves of garlic. Chop the sage finely. Cut the mushrooms into smaller pieces. Sauté the onion, garlic and sage in a little oil. When these are glazy, add the mushrooms. Fry these until tender. Add the seeds to this mixture and then coarsely chop everything. The tapenade is now ready. Set aside until use.
    3. Preheat the oven to 200 degrees.
    4. Place a piece of baking paper in the baking tin. Place a slice of puff pastry in each mould and form a tray.
    5. Cut the beetroot into thin slices (you'll use the 4 largest slices).
    6. Spread the mushroom tapenade over the bottom of the tartlets. Spread the slices of beetroot over this. Spread with the apple syrup. Spread the slices of goat's cheese on top. 
    7. Beat the egg and brush the edges of the puff pastry tartlets with it.
    8. Bake the tarts for about 20 minutes until golden brown.
    9. Finally, fry some sage leaves in a little olive oil.
    10. Serve the tarts right out of the oven with the toasted nuts and sage leaves.
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Bettine rolletje 200g
Bettine Ripened Goat's Cheese 200g

Bettine ripened goat's cheese is artisanally made from fresh, pasteurised goat's milk. The creamy rolls of goat's cheese are carefully misted with a white mould culture that ensures a beautiful, snow-white rind. You easily cut nice slices of it for on the cheeseboard, in a tasty salad or an (oven) dish. This mature goat's cheese is also very tasty lukewarm from the oven. Cutting tip: use a wire knife to cut the nicest slices. Do you still use a knife? Heat the knife under the tap for the best cutting result.

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