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!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bettine.nl.
Cooking tools:
- Oven
- Baking pan
- Tart pan
- Parchment paper
- Chef's knife
- Cutting board
- Skillet
- Mixing bowl
- Fork
- Pastry brush
- Spoon
- Measuring spoon
- Garlic press
- Plate
- Serving platter
Ingredients
- 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
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