Tartlets of goat cheese and red radicchio salad of Treviso
7 Luppoli La Fiorita.
(for 4 people)
300 g of puff pastry
200 g of goat cheese
An early Red radicchio of Treviso i.g.p.
30 ml of fresh cream
Mix the goat cheese with the fresh cream and put in a sac Ã poche
Remove from red radicchio of Treviso the white part and cut into julienne the red one.
Roll out the puff dough obtaining a sheet about 3 mm thick, use it to line 4 tartlet molds and bake at 180° C for 7 minutes, then let them cool.
Stuff the tartlets with goat cheese cream and garnish with the red radicchio of Treviso.