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!


Beetroot and goats cheese puff-pastry tartelets


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!


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.