Beetroot Christmas Tarts
Christmas is around the corner and is there anything better than snacking on delicious easy treats before the days leading up to the eve. I have always though that beetroots are a great edition to festive foods, maybe it is the deep, rich red colour instantly evokes the festive hues of Christmas—think crimson poinsettias, red ornaments, and the colours of winter berries. It brings an elegant pop to the table, adding visual appeal to any dish. Whether used in salads, spreads, or as a roasted side, its striking appearance makes it stand out in a holiday spread. Beetroot is in season during the colder months, making it a naturally fitting ingredient for Christmas.
Christmas puff pastries (joulu torttuja) are often eaten in Finland during the Christmas season, whether they are sweet or savoury. This beetroot cream cheese spread is a great option to add on top of the pasty. Essentially it is cooked beets blitzed together with cream cheese and some seasoning. I added salt, lots of black pepper and a small drizzle of honey. Once the puff pastry is cooked in the oven (200 Celsius degrees) for ten minutes, I added the beetroot spread on top. Garnish with some chopped dill, chopped hazelnut and a bit more black pepper.
Beetroot creamcheese filling
1-2 cooked beetroots
1/2 cup of creem cheese
1 teaspoon of honey
salt/pepper
garnish: dill, hazelnut
Here is another puff pastry filling recipe with cured rainbow trout
This is how you make the puff pastry shape: cut the pastry into squares, then make L shapes on the opposite ends and fold them over each other.
