The recipe is simple and can be easily varied with different stuffings. 

ingredients

Medus Liepkalni ziedu 350g

600 grami Potatoes

8 grami Oil

Medus Liepkalni ziedu 350g

250 grami Boiled beets

100 grami Fitaki salad cheese 17%

70 grami Pickled cucumber

Garlic

preperation

1. Boil the potatoes in salted water until soft (boil them with all the skin on, washing them thoroughly beforehand). Red/pink potatoes are best here.

2. Grease the tart tins with olive oil, place the potatoes in them, and gently press them with a glass or hand to form baskets. One can be divided between two tart tins if the potatoes are large.

3. Place in a preheated oven at 180-190 °C (with convection) for about 40 minutes until they turn golden and crispy.

4. Prepare the beet and feta cheese stuffing by blending the cooked beets, feta cheese and pickled cucumber in a blender. The consistency of the mixture can be adjusted by simply adding water.

5. For a fresh and flavourful topping, make the avocado guacamole: mix sliced avocado, red onion, coriander, lime juice, cherry tomatoes and jalapeño pepper in a bowl.

6. Place the beetroot mixture in the potato tartlets and top with the guacamole.