Contributing Chef- Abby Reibman-Author of The Desk and The Stove
Beet & Goat Cheese Tartlets with Rosemary and Caramelized Shallot
I love being an ex-pat. The opportunity for kvetching is endless – both about my own country and my adopted one. Yet, I will remain resolutely patriotic when it comes to one vital ingredient: our food sense. Sure, we may have invented McDonalds, but, really, it is just a part of our continued legacy – transforming something from the old world into a tastier and more commercially viable product (hint, a dash of sarcasm).
That being said, my tasty beet and goat cheese tart is my response to the British affinity for pies. I think you will agree; this goat cheese and beet version is a bit more sophisticated than the quintessential steak and kidney (although, I have to say I am a HUGE fan of steak and ale pie for a proper Sunday lunch). Despite its rather dainty appearance, it is still quite hearty and packs a punch with flavor. The goat cheese melts into the filling and the truffle oil perfectly pairs with the earthiness of the beets. You can use ready-made pastry dough if you’re in a hurry, but the recipe given really complements the filling – and it can be used for a variety of other ones as well!
With the self-contained pastry case keeping the tarts a fun-size, I think it’s the prefect party canapé for an winter soiree. Just rock one of Jess’s amazing party frocks and you are set to go!!!!
125 g all purpose flour
75 g butter, room temperature and cut into smallish lumps, plus a bit extra for greasing
40 g parmesan, finely grated
1 large egg, beaten
3 large shallots, chopped into thin slices (julienne)
2 beets, cooked and diced
2 sprigs of rosemary, finely chopped
110 g goat cheese
25 g butter
120 ml light cream
¼ tsp mustard powder (or ½ tsp mustard)
Salt and pepper
For the pastry dough:
1) Sift the flour into a large bowl, then, using a knife, cut the butter into the flour until it is evenly distributed.
2) Add the grated Parmesan, a pinch of cayenne pepper and about 1½ tablespoons of cold water. Mix thoroughly using your fingertips until you have a smooth dough.
3) Wrap the dough with saran wrap and rest in the fridge for at least 45 minutes. Preheat oven to 350 degrees F.
4) Once the dough has rested, roll it out as thin as possible and use a cutter to cut 12 rounds. Grease the tin trays (or cupcake holders!) with a bit of butter and line them with the dough, allowing it to stand a bit above the rims to allow for shrinkage.
5) Prick the bases with a fork and brush a bit of beaten egg all over. Cook for about 10 minutes (or until just cooked), rotating half way through. Set aside for later use.
For the filling:
1) Sauté the shallots in a bit of butter on low heat for approx. 30 minutes. They should caramelize on their own, but add a bit of natural cane sugar to help the process along.
2) In a separate pan, sauté the already cooked beets in the truffle oil, season with salt and pepper and add a bit of the chopped rosemary.
3) Whisk the egg with the cream and mustard into a jug and season with salt, pepper and a bit of cayenne pepper.
4) Mix together the shallots with the beets and rosemary in a separate bowl. Spoon a bit of the mixture into each pastry case, spreading it out evenly. Pour the egg mixture over it.
5) Cut the cheese into thin slices, making a round with your fingers as the cheese will be soft. Put a slice on top of each tartlet and garnish with a bit more of the beet and rosemary and a dash of cayenne pepper.
6) Bake for 20 minutes or puffy and golden, rotating the pan half way through.
7) Let cool for about 5 minutes, then remove from tins/ cupcake holders but remember to serve them warm!!! Yummm.