Yotam ottolenghi's blue cheese pie with pickled beetroot and honey

Name: yotam ottolenghi's blue cheese pie with pickled beetroot and honey
Cook time: 45 min
Total time: PT1.515M
Yield: 4
Ingredients: 3 raw beet approx. 670 g, peel cleaned; 4 toe garlic finely chopped; 1 dried laurel leaves; 10 fresh thyme; tl black peppercorns; 50 g fine cristalsugar; 500 ml Red wine vinegar; 1 el salt; 800 ml tap water; 40 g cold butter in cubes; 50 g pumpkin seeds roasted; 5 wholemeal biscuit roughly crumbled; 1 tl salt; 40 g grated Parmesan cheese; 20 g unsalted butter or margarine; 1 leeks medium size, cleaned and cut into rings; 360 g fresh cream cheese; 170 g creme fraiche; 80 ml fresh cream; 20 g fresh chives finely chopped; 1 el fresh basil finely chopped; 100 g Blue Stilton bluefront cheese crumbled; 4 medium sized egg beaten; 40 g liquid honey; 30 g roasted hazelnuts slightly bruised; 15 g fresh basil only the leaves

Tarts of blue cheese with pickled red beet from chef Yotam Ottolenghi.

Ingredients

Kitchen Stuff

1 sieve
4 ramequin
1 food processor
1 satepper

Directions

Put the beet, garlic, bay leaf, thyme, black peppercorns, fine granulated sugar and red wine vinegar in a medium-sized pan with lid and add the salt.
Pour the water over it and bring it to the boil. Turn the heat half-high and let the beets with the lid on the pan cooked for 35-40 minutes.
Remove the pan from the heat and allow to cool.
Remove the beets, peel them and cut them into cubes of 1 cm.
Strain the liquid, discard laurel, thyme and peppercorns and cook the liquid in the open pan over medium heat for about 25 minutes until about 600 ml remains.
Allow to cool and pour over the beet. Put the beet in the refrigerator for 24 hours before use.
Heat the oven to 200 ° C. Grease the 4 ramequins with butter and place a circle of baking paper on each bottom.
Put the cold butter, pumpkin seeds, wholemeal biscuit and parmesan with salt in the food processor.
Mix until it is a crumbly mass, spread over the ramequins and press firmly.
Put the butter for the batter in a small pan and add the leek.
Smother them for about 7 minutes on medium heat and stir from time to time until the leek is tender but has retained its light color.
Allow the leeks to cool. Fill with fresh cream cheese, crème fraîche, whipped cream, garlic, chives, basil, salt and freshly ground black pepper.
Mix everything before adding the Blue Stilton and eggs. Scoop everything airy and spread over the molds.
Fry the tarts for 25-30 minutes in the oven until they are done and a satépick inserted in the middle comes out clean.
Serve in the molds, sprinkled with honey and sprinkled with hazelnuts and basil. Just before serving, you can divide the beetroot over the tarts or serve them in a bowl next to it.