I had the nightmare experience of trying to turn my computer on yesterday only to find that no matter what I did, the screen remained black. Two computer repair places and several hours later, I accepted the fact that it needed to be sent out for repair, and that I would be without my lifeline for four days. Luckily I have a backup system that would make Bill Gates proud, and am not worried about my files. That said, it has taken a while for me to get set up so that I can access my critical files from a borrowed computer and be able to write this week’s post. I’ll save what I was going to share from Maine for next week when I have my own computer back, and in the meantime have a bright lunch idea for this rainy weather.I love anything cooked in individual portions. Somehow, everything looks and tastes better served that way. Tartlets are no exception – they are even easier to make than full-sized tarts since forming the dough size is simpler. Inspired by the beautiful Chioggia beets in the farmer’s market, I set off to make beet and goat cheese tartlets for lunch and served them with wonderful farmer’s market greens. I love Chioggia beets – they are even more exotic-looking raw and can be eaten that way. I like thinly slicing them in salad: they are a beautiful contrast to greens. Cooked, their concentric rings lose some of their punch but they become beautifully mottled with pink, white and orange colors.
These tartlets (with a great green side salad) are the perfect light, highly civilized lunch.
For the dough, use any basic pâte brisée such as this one (dough for one 9 inch pie will make 4-5 tartlets)
For the filling
4-5 beets (Chioggia are beautiful but standard beets would be nice too), drizzled with olive oil, wrapped in foil and roasted in the oven at 350˚ for ~45 minutes or until a knife easily passes through them)
5 oz goat cheese
2 leeks, white and light green parts only, well washed
1 Tablespoon plus 1 teaspoon chopped fresh thyme plus one spring thyme to garnish each tart
Sea salt and freshly ground black pepper
Press dough inside fluted mini tart pans (~4.5 inch diameter) with removable bottoms. Roll rolling pin over tops of tarts to cut off any dough above the edges. Prick dough with a fork in several places. Allow to rest in the refrigerator for 15-20 minutes. Place parchment paper inside tart pans, covering sides and fill with pie weights. Blind bake for 25 minutes until dough is a golden brown. Remove from oven and set aside.
While tart shells are blind baking, slice leeks into thin rounds and sauté over medium/medium low heat with a splash of olive oil, small pat of butter and sprinkle of salt and pepper until they are soft and translucent. Mix ~1 tablespoon chopped thyme leaves, and a sprinkle of pepper into goat cheese. Stir to soften the cheese.
When beets are cool enough to handle, remove skins and slice very thinly and evenly, ideally using a mandolin.
When tart shells come out of oven, fill bottoms with sautéed leeks and then dot goat cheese evenly on top, using your finger or a fork to gently distribute the cheese.
Bake tarts for ~10 minutes until cheese has softened. Remove from oven and neatly place beet slices on the top, drizzle with a little olive oil, sprinkle with remaining teaspoon chopped thyme leaves and heat in oven until warm, ~5-7 minutes, taking care to ensure beets do not dry out.
Remove from pie pans, garnish with a spring of thyme and serve with a green salad.
p.s. I'm entering the top-down image in this month's "click" event
