Beet and Cheese Tartlets
This savory cheese blend is the perfect complement to sweet roasted beets.
Servings: 24 tartlets
Calories: 96kcal
Ingredients
- ¾ cup cold unsalted butter
- 1¼ cups all-purpose flour
- ¼ teaspoon kosher salt
- ¾ cup farmer cheese or ricotta
- ½ cup finely grated Parmesan
- Ground black pepper
- 2 teaspoon chopped thyme
- 2 to 4 tablespoon milk
- 2 small beets cooked and peeled
Instructions
- 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 tablespoon 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.
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
Calories: 96kcal | Carbohydrates: 6g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 94mg | Potassium: 34mg | Fiber: 1g | Sugar: 1g | Vitamin A: 204IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg
