Puff pastry tarteletts with beetroot and zucchini

 

This is a dish that many of my friends have liked very much! Super easy and super quick!

What you need:

– puff pastry (5 sheets)

– 2 large beetroots 

– cream cheese

– goats cheese

– salt & pepper

– balsamico

Take out the puff pastry 30 minutes prior to cooking and let thaw. Peel and boil the beetroots, then slice thinly and place on a parchement paper. Drizzle over some balsamico and roast in the oven for about 10 minutes until not soggy anymore. 

Roll out the puff pastry slightly, then score the puff pastry 1cm around the corners. Spread out the cream cheese (not on the edges) and then layer with beetroot and thinky sliced goats cheese or zucchini ( sliced with vegetable peeler). Season with salt and pepper, brush pastry edges with egg and let bake for 15-20 minutes in a 200 degree oven until the pastry is cooked through. 

  

Serve with walnuts and rucola!

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