This savory cheese blend is the perfect complement to sweet roasted beets.
appetizer Beets and Farmer Cheese Tartlets
Calories: 2293 kcal
cold unsalted butter
farmer cheese or ricotta
finely grated Parmesan
Ground black pepper
2 to 4
cooked 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.
Beet and Farmer Cheese Tartlets
Amount Per Serving
Calories from Fat 1503
% Daily Value*
Total Fat 167g
Saturated Fat 104g
Total Carbohydrates 137g
Dietary Fiber 8g
* Percent Daily Values are based on a 2000 calorie diet.