Herring Tartlets with Beetroot and Cheese

Cream cheese, Egg, Almond flour, Coconut flour, Coconut oil, Erythritol, Baking powder without starch, Table salt, Herring, Beetroot, Hard cheese, Mayonnaise (homemade or sugar-free), Green onion, Garlic

Mix: 4 min. Let it stand: 10 min. Bake in the oven: 45 min. Bake in the oven: 15 min. Blend or grind: 3 min. Knead the dough: 4 min. Slice: 5 min. Cool down: 20 min.

Tartlet shells

Combine the almond flour (35 g), coconut flour (21 g), baking powder without starch (2 g), table salt (1 g), and erythritol (4 g).

Add the egg (50 g) and cream cheese (70 g), knead into a dough, and let it rest for 10 minutes.

Grease the moulds with coconut oil (5 g). Divide the dough among six moulds, shape tartlet shells, and prick the bases with a fork. Bake at 180 °C for 12–15 minutes, until lightly golden. Cool the shells.

Filling

Bake the beetroot (120 g) at 180 °C until tender; a small root will take about 45–60 minutes. Cool and peel the beetroot, then blend the flesh with the garlic (3 g) until smooth.

Grate the hard cheese (50 g) and mix it with the beetroot and mayonnaise (30 g).

Clean the herring (180 g), remove the entrails and bones, fillet it, and cut it into thin slices. Fill the tartlet shells, arrange the herring on top, and finish with the green onion (5 g).