Roasted Beet & Goat Cheese Mini Tartlets

Ingredients

• 1 ½ cups all-purpose flour
• ½ teaspoon salt
• ½ cup unsalted butter, chilled and cubed
• 2-4 tablespoons cold water
• 2 medium beets, roasted and peeled, yielding approximately 1 cup diced
• 4 ounces goat cheese, softened
• 2 tablespoons heavy cream
• 1 tablespoon fresh thyme leaves
• Salt and pepper, to taste
• Fresh herbs (such as chives or microgreens, for garnish)
• Balsamic reduction (optional, for garnish)

Instructions

1. In a mixing bowl, combine the all-purpose flour and salt. Add the chilled, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
2. Gradually add cold water, one tablespoon at a time, mixing until the dough comes together but is not sticky. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
3. Preheat your oven to 400°F (200°C). Wash and trim the beets, wrap them in aluminum foil, and roast for about 45-60 minutes until fork-tender. Cool, peel, and dice.
4. In a mixing bowl, combine the softened goat cheese, heavy cream, and fresh thyme. Mix until smooth, season with salt and pepper.
5. Preheat your oven to 375°F (190°C) for baking the mini tartlets.
6. On a lightly floured surface, roll out the chilled dough to about 1/8 inch thick. Cut out circles to fit your mini tartlet pans.
7. Gently press the dough circles into the tartlet pans, cover with parchment paper and pie weights or dried beans.
8. Bake the tartlet crusts for 10-12 minutes or until golden brown. Remove the weights and bake for an additional 5 minutes.
9. Spoon a layer of the goat cheese filling into each tartlet shell and top with roasted beet cubes.
10. Return the filled tartlets to the oven and bake for an additional 10-12 minutes.
11. Remove the tartlets from the oven and allow to cool slightly. Garnish with fresh herbs and drizzle with balsamic reduction. Serve warm or at room temperature.