Filter
Reset
Sort ByRelevance
Kendra Souder
Goat cheesecakes with beet tapenade
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Place the slices of puff pastry on the work surface and let them thaw. Preheat the oven to 200 ° C. Cut 4 circles from each slice of dough with the plug and place it on the baking sheet with sufficient space.
-
Place a slice of goat's cheese on each piece of dough and fold the edge of the groundings along the side of the cheese. Put half a teaspoon of honey on each goat cheesecake and sprinkle with fresh thyme leaves. Bake the tarts in the middle of the oven in 20-25 minutes until golden brown.
-
Cut the beet into small pieces and scoop it with the remaining honey and balsamic vinegar in a high bowl. Puree the beet with the hand blender to a nice tapenade. Add some salt and freshly ground black pepper to taste. Scoop some goose tapenade from the oven on each goat's cheesecake.
Blogs that might be interesting
-
25 minSnackwinter carrot, salt, oregano, (freshly ground) black pepper, Red wine vinegar, olive oil, garlic,marinated spicy carrot sticks
-
25 minSnackEggs, butter, fresh parsley, anchovy fillets, capers,stuffed eggs with anchovies and parsley
-
55 minSnackfine cristalsugar, whipped cream, butter,Room Breastplate
-
10 minSnacksalty herring, root, light rye bread, iceberg lettuce, butter or margarine, forest outing,rye bread with herring tartare
Nutrition
90Calories
Fat8% DV5g
Protein6% DV3g
Carbs3% DV8g
Loved it