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July 5, 2012

Beetroot Tart Tatin with Frozen Goat's Milk Fresh Cheese

For a moment it seemed impossible to decide which coloured beet I should use for the tart tatin. If I had picked the white one, it would have for sure disappeared under the layer of caramel. So probably noone would believe that these used to be white. However, I was sure from the first moment that I am going to make a rosemary flavoured goat's milk cheese "ice cream" to be served among it. Actually, it is not a real ice cream, just a frozen fresh cheese mixed with sour cream. I have seen plenty of beet tart tatins around the web, but haven't see any with thinly sliced beetroot. To me it was important to slice it as thin as possible in order to create an elegant starter. I must say that this even could be served for dessert! You only need need to make a pâte sucrée instead the salty pastry and there you go! Ah and of course you should leave out the vinegar. By the way, the speculoos spice mixture brings that missing kick to the whole thing. Being a beetroot junkie I had to make something using that white beauty. So I took the leftover pastry, blind baked it, filled with goat's milk cheese and served with a really fresh beetroot and raspberry salad.


Ingredients:
for the tart tatin:
250 g flour

125 g butter, softened
1 egg
1/4 teaspoon salt
1-2 tablespoons water
for 2 about 7 cm tart tatins:
1 small young beetroot

2 tablespoons brown sugar
1-2 pinches speculoos spice mixture (to be exact: cinnamon, orange and lemon zest (dried), cardamom, clove, coriander and nutmeg)
1 tablespoon raspberry vinegar
1 tablespoon butter

salt
for the frozen goat's milk fresh cheese:
100 g goat's milk fresh cheese

50 g sour cream
100 g heavy cream
1/4 teaspoon finely chopped fresh rosemary
salt, pepper


Sift flour and form a mould in the middle. Addd butter, egg and salt and knead a smooth pastry. If needed add some water to get it together and chill for an hour before using. Peel beetroot and slice with the help of a mandoline. In a saucepan caramelise sugar, add vinegar and as soon as it has absorbed add butter and spice mixture. Then place the slices of beetroot into it and leave it on the stove for about a minute or until you see that the beet has softened a little. Place 2 desserts rings about 7 cm each onto a baking sheet that's covered with parchment paper. Place two layers of the prepared beetroot into each of the rings and cover with the thinly rolled pastry. Bake in the preheated oven on 200°C for 4-5 minutes. Remove the rings before serving and turn it carefully around. For the "ice cream" mix together the cheese with the sour cream, season with salt, pepper and rosemary. Finally fold in the beaten cream and freeze in an ice cream maker.

4 comments:

Eline said...

Diese tiefroten Tart Tatins sind sensationell - und das Frischkaeseeis dazu ebenso, ganz toll. Damit kann der Salat nicht konkurrieren !

Rosa's Yummy Yums said...

Fantastic! I remember seeing Hugh Fearnley-Whittingstall making similar tatin tarts on his show... The color is perfect!

Cheers,

Rosa

Joshua Bennett said...

Beautiful presentation. I did a similar pairing at work Beetroot roses, beet and goats milk granite and creme freache. Very nice work.

chriesi said...

@Eline: Da hast du Recht!

@Rosa: It's pretty addictive! I am already looking forward to the next occassion when I can make these.

@Joshua: Thanks a lot! :) Goat's milk granite sounds something I am going to try for sure!

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