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!

Advertisements

Beetroot and goats cheese puff-pastry tartelets

IMG_3759.JPG

Yesterday I hosted a Christmas party for my friends with muled wine, ginger breads and Secret Santa!

Some of my guest’s requested some recipes, so quick recipe for goatscheese and beetroot tarteletts!

IMG_3757.JPG

Start with peeling the beetroots and boil them (20-30min) until soft. Slice the beetroots and place on a oven tray. Season with salt and pepper and drizzle over some balsamico and let dry out for about 10 minutes in 200 degree oven.
Melt your puff pastry, cut halfway through the pastry a score 1cm around the pastry. Spread a thin layer of cream cheese (philadelphia) on the pastry (leave 1cm of edges without) and then place the beetroots ontop and then thin slices of goats cheese. Brush the pastry edges with egg and bake in a 200 degree oven for about 10-15 minutes until golden! When cooled down a bit, drizzle a little more of Balsamico over the tartelet and some crushed walnuts.

IMG_3758.JPG

Kolm Sibulat

IMG_3227-0.JPG

IMG_3230.JPG

IMG_3228.JPG

IMG_3229.JPG

Yesterday, me and my lovely dinner company ate a nice dinner at Kolm Sibulat ( Telliskivi 2). It was my first visit , and I was positively surprised even though everybody has been complimenting the place. The place itself is cosy, staff is friendly and the food was tasty. Definetly in my top 3!

IMG_3231.JPG

IMG_3232.JPG

Some appertizers, goatscheese salad with beetroot and carpaccio, yum!

IMG_3234.JPG

IMG_3233.JPG

IMG_3235.JPG

IMG_3236.JPG

We took all different main courses, I ate duck with noodles and plum sauce (delish)!

IMG_3238.JPG

IMG_3237.JPG

IMG_3240.JPG

IMG_3239.JPG

And the desserts……oh my the passion fruit cheese cake, it was right to my taste! And the Bailey’s tiramisu was reaaally good!
So, next time when you are in Tallinn, book a table to Kolm Sibulat! x

IMG_3167.JPG

Goatscheese salad

IMG_2651.JPG

What you need(for two):

– 2 discs of goatscheese
– 1 red paprica
– 1/2 yellow paprica
– salad leaves
– 1/2 large avocado
– 1 tomato
– pine nuts
– drizzle of honey
– pepper
– balsamico

Start with heating up a oven to 220 degrees, put halved papricas on a baking tray and rub with olive oil and skin faced up. Roast until full with dark spots and skin bubbly (about 20-30 min). Plate up some salad, slice tomato and avocado, drizzle with evoo. Roast about 3 tbsp of pine nuts on a dry pan until golden. When the peppers have cooled down a bit, simply peel them and slice. Drizzle goatscheese with honey and ground pepper, then put in a 250 degree oven for 5 min. I usually put the goatscheese on small coffee plate so it doesn’t start to spread all over the place, haha a homecooks tip! Then just add the goatscheese to salad, drizzle with balsamico and add pine nuts. Voilà!

IMG_2652.JPG