Savory roasted beet root and blue cheese tartelettes
Roasting
When reading about this week's challenge to come up with a tart using ingredients of the season I immediately thought of beets. Why? I love 'em. Anyway you cook them, I love them. My favorite way is roasted, served on a salad with goat cheese. In coming up with this recipe, I had a vague idea of what savory means but needed to look it up. I found terms like "piquant", "pleasingly pungent" and "salty to the taste". I new I needed to include one of my favorite cheeses- Maytag blue cheese.
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<br /> Because of my work schedule and time constraints, I opted to use packaged puff pastry dough. When it came to roasting the beets, I found many different opinions. Some believe it's best to individually wrap the beets in foil and "steam" them. I took a short cut and placed them all in the same pan and covered them with foil. Another day, when I have more time, I'll try individually wrapping them first.
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<br /> This has been a fun exercise. My little tartelette turned out delicious! Even better with a big glass of Cabernet. With each bite is a wonderful mix of complex tastes. I can't wait to serve it at my next gathering! Want to come? Martha will be there. ;)
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<br />It's a good thing....
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