Hello, today we present you our last collaboration with the team of “la box à planter” and a recipe that goes with it : beetroot and red basil tart. If you follow us from the begining you might have seen that we do partnership with a few brands. We try to be as open and transparent as possible about it and we choose carefully who we agree to work with. One of our goal is to support young entrepreneurs and projects that match with our blog’s philosophy. Sometimes we get both and then the magic happens 😉
La Box à planter, meaning “The box for planting”, contains a selection of organic seeds to grow in your garden or balcony. The box also contains a book with recipe suggestions that you can make with the veggies you harvest.
We imagined a recipe with red basil which you can see in the book.
Recipe for 2 beetroot and red basil tarts
- 1 egg
- 125g butter
- 250g flour
- 10 leaves of basil
- 4 radish
- 1 big beetroot
- Few almonds
- 20 leaves of basil
- 150g goat cheese
- Red pepper
Pour the flour into a bowl, make a small hole in the middle and add the egg, butter and 1 tablespoon of water.
Add basil leaves cut into strips.
Work the dough with your fingers to form a paton.
Let the dough rest for 30min in the fridge.
Spread the dough over two small pie dishes.
To stop the dough from puffing up in the oven, place some dry beans over it.
Bake though for 20 minutes on 200°C and remove the beans when the is cooled.
Cook the beetroot in water.
Mix the cooked beetroot with almonds, basil and garlic. Add a bit of sesame oil and salt.
Mix the goat cheese with peper and dill.
Cut the radish in two
Using a piping bag drop spoonfuls of beetroot paste and goat cheese into the tarts.
Put the radishes and basil leaves on top of your tart.