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Les Marchés Publics de Montréal

Beet-Goat Cheese Cone

All recipes |  Appetizers, Lunch and brunch

Beet-Goat Cheese Cone, Déjeuners et brunchs
  • Winning recipe of the 2015 “Plat National” Contest at Jean-Talon market.
    An original creation from Justine Morency.
    Author’s note :
    My inspiration came from the mounting popularity of street food and food trucks in Montréal. As well, ice cream cones are very easy to eat anywhere, so why not make one that could serve as the main course? And that’s just what I did. I used brioche dough to make the bread cones. The mix of yellow and red beets, pistachios, goat cheese, chives and lemon make this cone the perfect recipe for hot Québec summers!


    Brioche dough:

    • 500 g (4 c.) white bread flour
    • 250 ml (1 c.) water
    • 10 g (1 tbsp.) yeast
    • 2 eggs
    • 60 g (1/4 c.) sugar
    • 60 g (1/4 c.) unsalted butter
    • 10 g (1 tbsp.) salt

    Beet mixture:

    • 1 red beet
    • 1 yellow beet
    • 3 tbsp. (15 ml) olive oil
    • 1 tbsp. (15 ml) lemon juice
    • 1/2 c. pistachios
    • salt and pepper

    Fromage de chèvre :

    • 100 g (1/4 lbs.) of Tournevent creamy goat cheese
    • Zest of two lemons
    • 1 tbsp. fresh chopped chives
    • Assembly:
    • Lettuce leaves (1 for each cone)


    Brioche dough:

    1. Activate the yeast in water for about 10 min.
    2. Mix the flour, sugar and salt together in a bowl.
    3. Add the water and yeast and the 2 eggs, mix well together and knead for 10 min.
    4. Add the butter and knead some more until you have a smooth dough that no longer sticks.
    5. Transfer the dough into a floured bowl and cover with plastic wrap. Let the dough rise for 30 min before putting it in the refrigerator overnight.
    6. Meanwhile, make cones with aluminium foil to use as molds.
    7. The next day, roll out the dough, form it around the cone and let it rise for 1 hour before baking.
    8. Preheat the oven to 385°F (200°C).
    9. Bake for 20 min.

    Beet mixture:

    1. Boil one red beet and 1 yellow beet for 1 hour and let them cool before peeling them.
    2. Cut them into 1 cm cubes.
    3. Mix with 3 tbsp. olive oil, 1 tbsp. lemon juice, ½ cup pistachios, salt and pepper together. Set aside.

    Goat cheese:

    1. Mix 100 g of Tournevent creamy goat cheese with the zest of 2 lemons and 1 tbsp. of fresh chopped chives.
    Spread the cheese over on side of the inside of the cone.
    Put one leaf of lettuce on the other side.
    Fill up the cone with the beet mixture.

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