Recipe: Beet and Cabécou Tartlets

1- Preheat the oven to 170°C

2- Unroll the pastry and cut 2 circles, extending slightly beyond the edges.

3- Butter two ramekins and place the pastry in them, folding the edges up well. Prick the bottom and place chickpeas or dried beans on top (to prevent the pastry from puffing up).

4- Bake for 20 to 25 minutes, adjust cooking time to your preference.

5- Cut beet slices about 2 mm thick.

6- Unmold the tartlets, remove the dried vegetables and place a beet slice on top, then add the Cabécou.

7- Return to hot oven on the rack for 10 to 15 minutes.

8- When serving, accompany the tartlets with apple sorbet. This appetizer is eaten hot.