Beet and Boursin cheese tart - Le Coup de Grâce
fermer/close
vivez le coup de grace info@lecoupdegrace.ca

Blainville, Quebec

Write us

  • This field is for validation purposes and should be left unchanged.

subscribe to our insane newsletter

         
    
    

Le produit suivant a été ajouté au panier:

Finaliser ma commande

    • Beet and Boursin cheese tart

    Preparation :1h00 Cooking :1h25 min
    Difficulty :easy
    Servings :4

    Still have a ton of beets from your garden? Jump on the occasion and cook this beet and Boursin cheese tart! Hard to “beet” with those incredible flavors!!! LOL !

    Ingredients

    • About 1/2 lb coloured beets
    • 450g flaky dough
    • 150g soft unripened goat cheese, crumbled
    • 150g garlic and fine herbs Boursin cheese, crumbled
    • 10 chive sprigs, finely chopped
    • About 1/2 teaspoon Provence herbs
    • Olive oil
    • Salt and ground pepper

    Preparation

    • Preheat the oven at 375°F. Line a 10”x15” baking sheet with parchment paper.
    • Cut the stems and root but keep 1 cm on both sides. Wrap beets in aluminium paper and place on a baking tray.  Cook on the oven for 1 hour or until beets are ultra tender. Let cool down 15 minutes before unwrapping. Remove skin by rubbing gently under warm water. Cut in 3 cmslices.
    • On a floured surface, roll down flaky dough slightly bigger than 10”x15”. Place on the baking tray and roll the sides in order to create a crust.
    • Spread half of the goat cheese and Boursin cheese then drizzle some olive oil on top.
    • Add the beets followed by the rest of goat cheese and Boursin. Add 3/4 of the chive, sprinkle with Provence herbs then season with salt and pepper.
    • Cook in the oven for 20 to 25 minutes or until crust is nicely golden! Garnish with the rest of the chive and add a drizzle of olive before serving!
    Created with Sketch. COOK MODE

    My profile

    Add to favorites
    Create a new folder

    My personal notes

    Our wine stewards suggest

    +- 15$Adega de Penalva Dao 2014

    An astonishing Portuguese wine with an incredible freshness. It also has exotic floral notes that will seduce you!

    +- 30$Domaine Rijckaert Côte du Jura Les Sarres 2013

    For a bold pairing, try this Jura wine from an excellent producer. Notes of cooked apples along with grilled hints that will bring the beet sweetness up front.

    Préparation Hache, Les Grands Bois

    Since red beets and hibiscus makes such a good pair, this pale ale infused with hibiscus will be the ideal partner for this pie. The herbaceous notes of the beer will join those of the boursin and the chives. The moderate bitterness of the beer will contrast with the slight acidity of the cheeses.

    My profile

    Add to favorites
    Create a new folder

    My personal notes

    Share

    You may also like

    See recipe
    Asian style rice salad
    Preparation : 35 min
    Cooking : 30 min
    See recipe
    Tomato salad with a ton of fresh herbs
    Preparation : 1h25 min
    Cooking : -
    See recipe
    Roasted red pepper rosé sauce
    Preparation : 15 min
    Cooking : 20 min
    fermer la fiche

    Beet and Boursin cheese tart

    • Preparation : 1h00
    • Cooking : 1h25 min
    • Servings : 4

    Ingredients

    • About 1/2 lb coloured beets
    • 450g flaky dough
    • 150g soft unripened goat cheese, crumbled
    • 150g garlic and fine herbs Boursin cheese, crumbled
    • 10 chive sprigs, finely chopped
    • About 1/2 teaspoon Provence herbs
    • Olive oil
    • Salt and ground pepper

    Preparation

    • Preheat the oven at 375°F. Line a 10”x15” baking sheet with parchment paper.
    • Cut the stems and root but keep 1 cm on both sides. Wrap beets in aluminium paper and place on a baking tray.  Cook on the oven for 1 hour or until beets are ultra tender. Let cool down 15 minutes before unwrapping. Remove skin by rubbing gently under warm water. Cut in 3 cmslices.
    • On a floured surface, roll down flaky dough slightly bigger than 10”x15”. Place on the baking tray and roll the sides in order to create a crust.
    • Spread half of the goat cheese and Boursin cheese then drizzle some olive oil on top.
    • Add the beets followed by the rest of goat cheese and Boursin. Add 3/4 of the chive, sprinkle with Provence herbs then season with salt and pepper.
    • Cook in the oven for 20 to 25 minutes or until crust is nicely golden! Garnish with the rest of the chive and add a drizzle of olive before serving!

    Innkeeper, drinks!

    +- 15$Adega de Penalva Dao 2014

    An astonishing Portuguese wine with an incredible freshness. It also has exotic floral notes that will seduce you!

    +- 30$Domaine Rijckaert Côte du Jura Les Sarres 2013

    For a bold pairing, try this Jura wine from an excellent producer. Notes of cooked apples along with grilled hints that will bring the beet sweetness up front.

    Préparation Hache, Les Grands Bois

    Since red beets and hibiscus makes such a good pair, this pale ale infused with hibiscus will be the ideal partner for this pie. The herbaceous notes of the beer will join those of the boursin and the chives. The moderate bitterness of the beer will contrast with the slight acidity of the cheeses.

    loading more

    vivez le coup de grâce
    fermer/close

    send by email

    • This field is for validation purposes and should be left unchanged.

    Back to top