Beetroot and cream cheese tartlets
1. For the tarts, rinse the beetroot under cold water. Bring a pot of water to a boil. Season with sea salt and red wine vinegar, then cook the beetroot in it for about 30–50 minutes until tender.
- 4 Root-Beet-Tuber
- 4 sprigs of thyme
- 40 g Parmesan
- 1 Caprino cream cheese (145g)
- 3 tablespoons olive oil
- 30 g pumpkin seeds
- 2 EL Balsamic Vinegar
- 1 tsp honey mustard
- 4 tablespoons pumpkin seed oil
- fine sea salt
- Pepper from the mill
- 100 g lamb's lettuce
- 4 serving rings, diameter 6 cm, height 10 cm
- For the tarts, rinse the beetroot under cold water. Bring a pot of water to a boil. Season with sea salt and red wine vinegar, then cook the beetroot in it for about 30–50 minutes until tender.
- Remove the beets and let them cool slightly. Using a mandoline, slice them into 1 cm thick slices.
- Cut out rounds of the same size using a ring mold. Preheat the oven to 180°C (350°F). Pluck the thyme leaves. Combine the Caprino cheese, Parmesan, thyme, and 1 tablespoon of olive oil in a bowl.
- Line the inside of the ring molds with a strip of parchment paper. Layer the beetroot slices and the Caprino mixture alternately inside the molds, ending with beetroot. Drizzle with the remaining olive oil and bake in the oven for about 10 minutes.
- For the vinaigrette, roast pumpkin seeds in a pan without fat, let them cool and chop them coarsely.
- Mix balsamic vinegar with honey mustard, salt, pepper, and pumpkin seed oil, and season to taste. Stir in half of the pumpkin seeds.
- Clean, wash, and spin-dry the lamb's lettuce. Marinate with a little vinaigrette. Remove the beets from the oven, place them on plates, and peel off the rings. Drizzle the stacks with the remaining vinaigrette. Garnish with lamb's lettuce and the remaining pumpkin seeds.
Remove 2 beets and let them cool slightly. Using a vegetable slicer, slice them into 1 cm thick slices.
3. Cut out rounds of the same size using a ring mold. Preheat the oven to 180°C (350°F). Pluck the thyme leaves. Combine the Caprino cheese, Parmesan, thyme, and 1 tablespoon of olive oil in a bowl.
Line four serving rings with a strip of parchment paper. Layer the beetroot slices and the Caprino mixture alternately inside the rings, ending with beetroot. Drizzle with the remaining olive oil and bake in the oven for about 10 minutes.
5 For the vinaigrette, roast pumpkin seeds in a pan without fat, let them cool and chop them coarsely.
Mix 6 tablespoons of balsamic vinegar with honey mustard, salt, pepper, and pumpkin seed oil, and season to taste. Stir in half of the pumpkin seeds.
