Beet and Boursin cheese tart
- Preparation 1 h
- Cooking 1 h 25 min
- Servings 4
- Freezing Absolutely
Ads
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
Ads
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!