Red Beet and Burduf Cheese Tartlets

speltredbeetburduftartletscoverTarts are among my favorite things to eat, sweet or savory I just love them all and today I have for you my latest creation. A delicious and delicate savory tartwhich combines sweet earthy red beets with a salty artisan cheese.Burduf cheese is an Transilvanian artisan cheese , made out of sheep milk and can be purchased in Romanian grocery stores.

Perfect for a brunch or a lunch this tart will charm your taste buds at the first bite.


Red Beet and Burduf Cheese Tartlets
Serves 10
Delicate red beet tartlets with Burduf cheese and caramelised shalottes in a healthy crust.
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Prep Time
40 min
Cook Time
30 min
Prep Time
40 min
Cook Time
30 min
  1. For the crust
  2. 250 g spelt flour
  3. 125 g cold butter
  4. 2 tablespoons sunflower seeds
  5. 2 tablespoons flax seeds
  6. 2 tablespoons oatmeal flakes
  7. ½ teaspoon cumin seeds
  8. ½ coriander seeds
  9. 1 egg yolk
  10. 2 tablespoons ice cold water
  11. ½ teaspoon salt
  12. For the filling
  13. 700 g red beet
  14. 700 g shalotte
  15. 500 g Burduf cheese
  16. 2 handfull walnuts, chopped
  17. 2 tablespoons cane sugar
  18. 2 tablespoons balsamic vinegar
  19. 2 tablespoons olive oil for the beets
  20. 2 tablespoons olive oil for the shalottes
  21. fresh grinded black pepper
  22. ½ teaspoon fresh thyme,finely chopped
  23. extra thyme for serving
  24. pinch of salt
  25. 1 handfull of alfaalfa sprouts for serving
  1. Start by preparing your crust dough.
  2. In your kitchen robot finely grind the seeds , add the flour and the diced butter.Drizzle until the butter combines with the flour, add the egg yolg and the ice cold watter, drizzle a few times more until you have pea size crumbles.Take the dough out of the kitchen robot , form a bowl , cover in plastic foil and set in the fridge to rest for about 30 minutes.
  3. Peel and dice your red beets , coat with the olive oil , add salt and freshly grinded black pepper , place on a baking tray and bake at 180 for about 30 minutes. Allow to cool.
  4. Peel your shalottes and chop them into thin rings.
  5. In a pan add the olive oil, the shalotte rings and saute for abot 3 minutes, after add the cane sugar and the balsamic vinegar.Stir slowly to allow to simmer for about 8 minutes more or untill the shalottes are softened and have a beautiful caramelisation.
  6. Roll your dough in a thin layer, cut round shapes and add them in your tartlette forms.
  7. In a bowl mix the red beets,chopped thyme, the shalottes , walnuts and half oft he cheese crumbled, toss to mix and fill your tartlets. Add on top of the tartlets the remaining crumbled cheese .
  8. The tartlets will bake at 180 for about 30 minutes.
  9. Serve warm, with alfaalfa sprouts and thyme and Enjoy!

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