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Ingredients
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Tart Crust
Beetroot Filling
Dill Emulsion
Garnish
Method
Tart Crust Preparation
- 1
Make the tart crust
In a bowl, mix the flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in ice water, a tablespoon at a time, until the dough comes together. Shape into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
- 2
Beetroot Filling Preparation
- 3
Prepare the filling
In a food processor, combine the cooked beetroots, cream cheese, egg, salt, and black pepper. Blend until smooth.
- 4
Fill the tart
Pour the beetroot filling into the cooled tart crust. Smooth the top. Bake at 375°F (190°C) for 25-30 minutes until set. Let it cool before slicing.
Dill Emulsion Preparation
- 5
Make the dill emulsion
In a blender, combine the fresh dill, olive oil, lemon juice, and salt to taste. Blend until smooth and emulsified.
Serving
- 6
Plate the amuse bouche
Slice the beetroot tart into small pieces. Drizzle the dill emulsion over the tart and garnish with fresh dill sprigs before serving.