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Pink petty tarts
Ingredients
For dough:
- 180 grams of wheat flour
- 60 grams of cold butter, sliced
- 5-6 table spoons of buttermilk or kefir
Filling:
- 200 grams of baby beetroots, cooked
- 1 egg
- 250 grams of ricotta cheese
- pinch of salt
- 1/2 teaspoon of nutmeg
- 1/2 teaspoon of white pepper
- 3 tablespoons of grated parmesan
Instructions
- Knead flour with butter till the butter is equally mixed with flour with no big butter chunks.
- Add buttermilk or kefir to knead uniformed dough. Do not prolong it, too much warm emitted by your hands may spoil shortcrust pastry.
- Place it in a fridge for minimum 30 min.
- Meanwhile, mix beetroots, ricotta, egg, nutmeg, white pepper and salt. Use chopper to chop the filling.
- Take out the dough from the fridge, roll out, place into petty tarts baking trays.
- Bake 10 min in preheated oven in 180 C degrees.
- Take out from the oven, pour in filling and sprinkle with parmesan cheese.
- Continue baking for about 15 min.
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