Beet and goat cheese tart (broken, inverted), rye and dill

Daniel Patterson

INGREDIENTS

Beet mixture
6 large beets
30 g pure olive oil
75 g Vegetable stock
100 g roasted beets
0.5 g agar
champagne vinegar to taste
lemon juice to taste
salt

Goat cheese mousse
200g fresh goat cheese
100g fresh goat's milk
salt to taste

Pesto
1 bunch of dill, picked
35 g walnuts, finely ground in mortar
pure olive oil
lemon juice and salt to taste

Rye Crisps
100 g rye bread dehydrated and finely ground
50 g isomalt, finely ground
3 g salt, finely ground

 

 

METHOD

Beet mixture
Toss beets with salt, pepper and pure olive oil and 100g water, then roast in a covered container in 300 degree oven until tender. Cool and peel.
Roughly chop 100g of the roasted beets and put in a metal bowl set into a larger bowl filled with ice and water.
Combine vegetable stock and agar and bring to boil
Pour over roasted beets and let chill until set.
Puree in blender until smooth.
Run remaining beets through the medium setting of a meat grinder. Drain excess liquid in a strainer.
Combine ground beets with beet puree, and season to taste with vinegar, lemon juice and salt.

Goat cheese mousse

In a food processor, blend ingredients until smooth but still thick
Season to taste with salt.
Pour into cold siphon container, then charge with 2 NO2 chargers

Pesto
In frozen stone mortar, crush a small amount of dill with salt, pure oil and lemon, and work until smooth. Remove to a bowl. Repeat in small batches.
Over ice bath, combine dill and walnuts, using about 50% more dill. Season.
Seal pesto in a disposable piping bag and seal in cryovac machine

Rye Crisps

Mix all ingredients
Using a fine mesh sieve, spread mixture in an even layer over full sheet tray lined with a silpat
Bake in 325 degree oven for approximately 12 minutes, rotating often, until the isomalt is melted and the crips are golden brown
Break into irregular 2” pieces

Spread 1 tablespoon of dill pesto across the center of a room temperature plate.
Place three small piles of beet on the pesto.
Top the piles of beet with goat cheese mousse, and place a rye crisp on top of each.
 

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Daniel Patterson

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Mandarin ice, kumquat, angostura bitters
A recipe presented at
IdentitÓ Milano 2010