This savory cheese blend is the perfect complement to sweet roasted beets.
Keyword: appetizer Beets and Farmer Cheese Tartlets
¾cupcold unsalted butter
¾cupfarmer cheese or ricotta
½cupfinely grated Parmesan
Ground black pepper
2 to 4tbspmilk
2small beetscooked and peeled
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.
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.
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.
In a food processor, blend cheese, Parmesan, a pinch of pepper, thyme and enough milk to make a smooth mixture. Spoon into cooled shells.
Cut beets into tiny dice; top cheese with beets and garnish with thyme.
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.