Crisp Cucumber Tartlets with Beet Dill Cream and Hazelnut

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Wrap the beet in aluminum foil, place it on a small tray, and roast for 30 to 35 minutes, until tender when pierced with a knife.

2. 2

   While the beet roasts, place the hazelnuts in a dry skillet over medium heat and toast for 3 to 4 minutes, stirring often, until fragrant. Let them cool, then finely chop them.

3. 3

   Wash the cucumbers and cut them into thick rounds about 3 cm / 1 1/4 inch wide. Using a small spoon or melon baller, hollow out the center of each round without piercing the bottom to create little tartlets. Sprinkle the cucumbers with a pinch of salt and set them on paper towels for 10 minutes.

4. 4

   When the beet is ready, let it cool enough to handle. Peel it and cut it into cubes.

5. 5

   In a small processor or using an immersion blender, blend the roasted beet with the cream cheese, Greek yogurt, 1 teaspoon / 5 ml olive oil, lemon juice, lemon zest, honey, 3/4 of the chopped dill, 1/2 teaspoon salt, and black pepper until smooth and thick.

6. 6

   Lightly pat the inside of the cucumbers dry with paper towels. Fill each cucumber tartlet with the beet cream using a small spoon or piping bag.

7. 7

   Finish with the toasted hazelnuts, the remaining fresh dill, and the remaining 1 teaspoon / 5 ml olive oil drizzled on top. Serve immediately, or chill for 10 minutes before serving for a firmer texture.