Beet and Farmer Cheese Tartlets

Beet and Farmer Cheese Tartlets in a flakey, buttery crust, are tasty little appetizers. Perfect for your special gathering.

The mix of sweet and savory is one of my favorite combos. Using beets in my cooking let me get a pop of sweet in typically savory recipes. This little appetizer takes a note from that trick and tops buttery crust, and Parmesan cream with sweet diced beets.

I made the tart crusts for these nibbles in a mini muffin tin. No need for rolling dough either, I just pressed the dough into the bottom of the tins. You’ll need to pull the crusts out half way through baking to press them down (they are so flaky and puffy).

You can even make the tartlet shells a day ahead. Just cool them completely and store in an airtight container. Don’t fill them too early because the cheese will start to soften the crust.

What’s farmer cheese you ask? It’s just a sweet cream cheese and you can find it at some natural markets or grocery stores. A great substitute for farmer cheese is ricotta. It’s a creamy, mild cheese that I mixed Parmesan into for extra savory flavor.

Beet and farmer cheese tartlets are a sweet and savory nibble for your cocktail party guests.

One little tip is to add the beets just before serving these apps. The red bleeds just a bit into the cheese. They look so beautiful on the table with a sprig of thyme as garnish.

5 from 1 vote

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Beet and Farmer Cheese Tartlets

Work Time

30 mins

Cook Time

10 mins

Total Time

1 hr 55 mins

 

This savory cheese blend is the perfect complement to sweet roasted beets.

Course: Appetizer

Cuisine: American

Keyword: appetizer Beets and Farmer Cheese Tartlets

Calories: 2293 kcal

Ingredients

• ¾ cup cold unsalted butter
• 1¼ cups all-purpose flour
• ¼ tsp kosher salt
• ¾ cup farmer cheese or ricotta
• ½ cup finely grated Parmesan
• Ground black pepper
• 2 tsp chopped thyme
• 2 to 4 tbsp milk
• 2 small beets cooked and peeled

Instructions

1. Heat oven to 400°F. Cut butter into flour and salt in a large bowl using a pastry blender or two knives. Blend until butter is in tiny pieces, then add 3 to 4 tbsp cold water and stir until dough just comes together. Form dough into a ball; wrap and chill for 1 to 2 hr.
2. Divide dough into 24 pieces and roll into balls. Press into mini muffin tins, pressing dough into the bottom and up the sides in an even layer.
3. Bake 10 min, remove from oven and use a pestle or rounded side of a teaspoon measure to press down each tart shell. Bake until golden brown about 10 min more.
4. In a food processor, blend cheese, Parmesan, a pinch of pepper, thyme and enough milk to make a smooth mixture. Spoon into cooled shells.
5. Cut beets into tiny dice; top cheese with beets and garnish with thyme.

Recipe Notes

One little tip is to add the beets just before serving these apps. The red bleeds just a bit into the cheese. They look so beautiful on the table with a sprig of thyme as garnish.

 

Nutrition Facts

Beet and Farmer Cheese Tartlets

Amount Per Serving

Calories 2293 Calories from Fat 1503

% Daily Value*

Total Fat 167g 257%

Saturated Fat 104g 520%

Cholesterol 458mg 153%

Sodium 2242mg 93%

Potassium 787mg 22%

Total Carbohydrates 137g 46%

Dietary Fiber 8g 32%

Sugars 12g

Protein 61g 122%

Vitamin A 95.5%

Vitamin C 12.8%

Calcium 68.3%

Iron 51.4%

* Percent Daily Values are based on a 2000 calorie diet.

If you’re throwing a New Year’s party, you can use some of these fun ideas from my Ultimate Golden Globes party planner.

For more appetizer recipes click through this list of Tara Teaspoon Appetizer Favorites.

This post may include affiliate links. For more information please see my disclosure agreement.

Recipe by Tara Bench
Photographs Alexandra Rowley
Food Stylist Simon Andrews
Prop Stylist Gerri Williams
Originally published Ladies’ Home Journal Dec09/Jan10