Savoury beet tartlets

Nothing like plunking a few dice of freshly cooked beets and a crumble of goat cheese into a pastry tart to watch the colour slide and ebb through an egg custard creating these beautiful little appetizers that are almost too pretty to eat.

But you will gobble them up for they pop on the palate even louder than their good looks show off on the platter. 

This is super easy to prepare if you use frozen pie tartlets.

It’s also easy to make your own dough in a food processor.  I like to keep a chunk or two of dough on standby in the freezer, ready to defrost and be at the ready.

David is our in-house pastry chef.  He has the light touch and uber patience needed to create a flaky pretty crust. He also gets the mechanics of lattice work for our Thanksgiving apple pies and stencils actual maple leaves on top.

Wrong season.  We are celebrating summer now and these tartlets require different pastry skills.  David rolled out the dough to 1/8thinch thinness, then cut circles using a small bowl. Each circle is dropped gently into the muffin cup then folded into a rustic round. No crimping. No braids. It helps if each tart has a little ledge, climbing up and over the muffin cup’s edge to hold in all the contents.  

Once you have the pastry ready to fill the tartlets, this project’s flavour is all about the beets and fresh herbs.  Beets are best if you can yank them out of your garden, clean under the garden hose then submerge in hot boiling, salted water. Unlike a stored beet, garden fresh will cook up in half the time. 

Please remember, basil is a beet’s best friend. I like to tuck a chiffonade into every beet salad I compose and was pleased with how complimentary it is as both an ingredient and garnish for these tartlets. 

Beet, Basil and Goat Cheese Tartlets

If making pastry is not your “jam”, use frozen pastry tart shells instead. These pretty little things are perfect for summer appetizers al fresco or weekend brunch.  

 

All Purpose Food Processor Pastry

2 cups        all purpose flour

¼ tspsalt

¾ cup         unsalted butter, cold, cut into pieces

½ cup         ice water, approx.

 

Filling

3 small beets, boiled until tender, cubed

150 g goat cheese, crumbled

3 eggs

1 cup homogenized milk

2 TBS chopped fresh chives

2 TBS chopped fresh basil 

Salt and pepper

 

Combine flour with salt in food processor and pulse to mix. Add butter and whirl on high for 15 seconds or until butter is the size of peas. Scrape down the sides of the bowl and add water. Whirl on high until dough clumps. Transfer to a large piece of waxed paper. Form the crumbly dough into a firm mound, about 8 in diameter. Wrap and refrigerate at least 4 hrs before use. 

 

Preheat oven 425 F

 

Whisk together eggs, milk, chives, basil, salt and pepper in a 4 cup liquid measure. 

 

Divide the chilled dough in half and return remaining half to fridge, wrapped well. 

 

On a lightly floured counter roll out the dough. Use an empty bowl with a 4 ½ inch diameter to cut rounds. Gently nestle each round into a muffin cup. Divide beets and goat cheese equally among the tarts. Pour in egg mixture. 

 

Bake in middle of the oven for 20-25 min or until interiors have puffed and pastry is lightly golden. 

 

Serve warm, garnished with fresh basil and edible flowers like nasturtium, chive or borage.

And the beet goes on

Every January, fresh vegetables finally get the attention they deserve. My beet buddies, whether they have billowing green leaves, long tapered roots or roly-poly bodies, are finally  back in vogue! All it took was the excess of the holidays to help nudge all those colours and shapes back into the healthy eating spotlight.IMG_9401 copyWhile I don’t like to play favourites, beets make me particularly happy, appealing not just to my palate, but my parsimonious nature. Where else do you get two vegetables for the price of one?

But the redness factor in beets – both in the roots and the greens – can distract. Not everyone can abide by the faint red juice that accompanies a sauté of beet greens and garlic. And even I, vegetable lover that I am, almost fainted when presented with a crimson bowl of borscht at the age of 13 while visiting the home of a classmate. Barely over the shock of my girlfriend’s father wearing an apron and cooking the soup from scratch, I followed her serving suggestion and placed a dollop of sour cream in the middle of what looked like a pool of blood. When I swirled the two together, I had visions of Pepto-Bismol and wondered if anyone would notice if my soup went stealthfully, spoon by spoon, into the African violet on the ledge behind me?

IMG_9546My children, now in their 20s, still won’t go near a beet. Who cares?! I’m tickled to reap more of my share of beet rewards. Besides, these babies take time. To roast, simply wrap unpeeled, individual beets in foil and bake at 350 F  for an hour or until tender. Or boil unpeeled roots in salted water for 45 min (or until a knife slips through the flesh with no resistance). Once cooled in an ice-bath, a beet’s skin slips off effortlessly.

There’s a reason you’ll find vacuum-packed, cooked beets sold in most European markets and in some upscale Toronto ones, too. Once cooked, you can slice them into a zillion different salad combinations.

But if time is of the essence, peel a raw beet and pull out the box-grater. Shredded (or even spiralized) raw beets are a delicious addition to salads or can be sautéed in olive oil with seasonings such as ginger, shallots, garlic or lemon zest.

Citrus is a fine companion for beets both visually and texturally. Think finely sliced grapefruit rounds stacked with cooked, sliced beets bathed in a piquant dressing with chives.IMG_9412

Another winner is goat cheese. Try roasting peeled beet wedges, cippolline onions and whole garlic cloves in olive oil and salt at 400 F for 45 min. Toss warm with goat cheese, arugula and torn basil, dress with olive oil and a small splash of sherry vinegar and serve to your best, beet-loving friends – year round.

© 2016 Madeleine Greey

Beet and Cabbage Borscht

This soup feeds an army.  I like to serve it fresh (ideally the day after, since the flavours intensify) and freeze the rest. A dollop of dairy such as sour cream or plain Greek yogurt, sprinkled with chives or chopped green onions and chili flakes is an irresistible garnish.

  • 2- 4 tbsp olive oil
  • 2 leeks
  • 1 onion
  • 3 stalks celery
  • 6  red beets, peeled and diced into ½ inch cube
  • ½ small green cabbage, sliced
  • ½ small red cabbage, sliced
  • 2 fresh bay leaves
  • 8 cups vegetable stock
  • 8 -10 leaves Tuscan kale, stem removed and thinly sliced
  • 1 small can (400 ml/17 oz) of cherry tomatoes and juice
  • 2  garlic cloves, pressed or finely grated with a rasp
  • 1 tsp smoked hot paprika
  • Salt (1-2 tsp)
  • Pepper
  • ¼ cup red vinegar

Heat oil in a large soup pot and sauté leeks, onion and celery with a sprinkling of salt until soft and fragrant.  Add diced beets, sliced cabbage, bay leaves, stock, cherry tomatoes and Tuscan kale.  Bring to a gentle simmer and season with finely grated garlic, paprika, salt and pepper.  Simmer gently for 45 min to 1 hr. Finish with vinegar.     © 2016 Madeleine Greey

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Beet and cabbage borscht