The beetroot is probably one of my vegetables of autumn-winter favourite, so when I found it at the organic market in the beet gullies (my favorite !), I robbed the booth (well not quite anyway !) ! The beet gullies is a beet of elongated form that I had already submitted here simply by salad. I have chosen to associate the beet gullies to the very elegant beet chioggia to bring a little crunch by adding it raw after cooking.
Today I feel like a tart for a tasty meal and light after the sport, all accompanied by a good salad, that’s all.
And you, the beet you like it ?!
Tart with beets, gullies, goat cheese and hazelnuts
- 1 paton of puff pastry
- 5-6 beets centre plates
- 1 fresh goat cheese
- 1/2 beet chioggia
- A handful of hazelnut
- A drizzle of hazelnut oil
- The flower of salt
Wash and cook the beets in boiling salted water for about 15-20 min, depending on their size (it is necessary that you could plant easily a knife in it). Leave to cool and peel them and then cut them into four in the direction of the length.
Preheat the oven to 200°.
Lower the dough pieces about 2-3 mm, giving it a rectangular shape.
Add the paste to the beets sliced, crumbled goat cheese and chopped nuts. Sprinkle the whole with a drizzle of hazelnut oil and bake for 20 min.
During this time cut the beet chioggia julienne. Add before serving.
Serve hot with a good salad.