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Beet and Goat Cheese Tartlets with Walla Walla Sweet Onion Purée Recipe

From: TABLE MANNERS

Recipe courtesy: Chef Thierry Rautureau and Cynthia Nims, Rover’s: Recipes from Seattle’s Chef In The Hat!!! (Ten Speed Press), rovers-seattle.com

Serves: 8

Ingredients:

  • 4 small beets (about 1 pound), scrubbed
  • 8 ounces goat cheese caillé or other fresh goat cheese
  • ½ recipe pâte brisée or ¾ pound savory pastry dough
  • 1 tablespoon minced shallots
  • 1 teaspoon minced chives, with extra for garnish
  • ½ teaspoon minced garlic
  • ¼ cup heavy cream
  • salt and freshly ground white pepper
  • olive oil, for garnish
  • Walla Walla Sweet Onion Purée (see recipe below)

Directions:

  1. Put the beets in a large saucepan of cold salted water and bring to a boil over high heat. Reduce the heat to medium and simmer until the beets are fully tender, about 1¼ hours. The beets should be fully covered with water as they cook; if needed, add more hot water to the saucepan.
  2. When cooked, drain the beets well and let cool until easy to handle. Peel away the skin and trim the beets to a cylinder about 1½ inches in diameter, then cut across the cylinder into slices about ¼-inch thick.
  3. Crumble the goat cheese into a small bowl and set aside to soften at room temperature.
  4. Preheat the oven to 350° F.
  5. Roll out the pâte brisée or savory pastry dough to a thickness of about 1/16 inch. Cut 8 circles about 4 inches across.
  6. Line 8 3-inch tartlet pans with the dough, pressing it down well into the edges of the pans. Prick the bottom of the tart shells well with the tines of a fork. Blind bake the empty tartlet shells until edges are set and the entire shell opaque, approximately 12-18 minutes.
  7. Take the pans from the oven and set on a wire rack to cool completely. Reduce the oven temperature to 300° F.
  8. Add the shallot, chives, and garlic to the softened goat cheese and stir to evenly blend. Add the cream and stir until smooth. Season to taste with salt and pepper.
  9. When cooled, carefully remove the pastry shells from the pans. Spoon the goat cheese mixture into the pastry shells, pressing gently with the back of a spoon to form an even layer. Arrange the beet slices on top, slightly overlapping the circles.
  10. Set the tartlets on a baking sheet and lay a piece of parchment paper over the tartlets to avoid drying out. Warm in the oven just until the cheese begins to soften, about 8 to 10 minutes.
  11. Reheat the sweet onion purée over medium-low heat.
  12. Spoon the sweet onion purée into the center of warmed plates, forming a circle about 1 inch larger than the tartlets. Set the warm tartlets on top of the sauce. Drizzle olive oil over the beet slices, top with a pinch of chives, and sprinkle lightly with salt and pepper. Serve immediately.

Walla Walla Sweet Onion Purée

Ingredients:

  • 6 tablespoons unsalted butter
  • 1 small Walla Walla sweet onion, cut into ¼-inch slices
  • salt and freshly ground white pepper
  • ¾ cup vegetable stock
  • ¼ teaspoon minced thyme

Directions:

  1. For the Walla Walla sweet onion purée, heat the butter in a medium skillet over medium-low heat until melted and foamy white.
  2. Add the onion with a good pinch of salt and pepper and cook, stirring occasionally, until very tender and just lightly caramelized, about 30 minutes.
  3. Add the vegetable stock and thyme and bring just to a boil over high heat, then reduce the heat to medium-low and simmer until the liquid is reduced by one-third, 8 to 10 minutes.
  4. Transfer to a blender or food processor and purée until very smooth. Taste the purée for seasoning, adding more salt or pepper to taste; set aside in a small saucepan.
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