Cauliflower Chevre Tartlets With Candied Beets Recipes

GLAZED BEETS

Steps:

• Drain beets, reserving 1/3 cup juice. In a saucepan, combine the sugar, cornstarch and salt. Stir in beet juice and vinegar; cook and stir over medium-high heat until thickened and bubbly. Cook and stir 2 minutes more. Add beets and butter; heat through.

CHEVRE TARTLETS WITH PROVENCAL PEPPERS

Steps:

• Preheat oven to 350 degrees.
• Spray a nonstick mini muffin tin with the cooking spray. Press the wrappers into each mold and spray with a light coating again. Bake for 7 to 10 minutes or until light brown. Remove the shells from the muffin tin and set aside to cool.
• Heat the olive oil in a small saucepan over low heat. Add the peppers, onions, herbes de Provence, salt, pepper and cook over low heat for about 40 minutes. Add the garlic and continue cooking for a few more minutes. Remove from the heat and set aside to cool. Drain the oil that separates from the peppers.
• Reduce the oven temperature to 250 degrees.
• In a small bowl, combine the goat cheese with half the cream and the white pepper. Depending on how soft the goat cheese feels, mix in the remaining cream until the mixture is smooth.
• Take each wonton shell and spoon in about 1/2 teaspoon of the goat cheese mixture, enough to cover the base of the shell. Top with a teaspoon of the pepper mixture.
• Place the tartlets on a baking sheet and bake in the oven for 10 minutes until warmed through.
• Serve immediately

CHEVRE AND WALNUT TARTLETS

Steps:

• Preheat the oven to 400 degrees F.
• In a saucepan large enough to hold the figs in one layer, heat the port and dissolve the sugar. Set in the figs, cover with a round of parchment, and simmer 10 minutes. Remove the figs, and boil the port down to sauce consistency. Set aside.
• Cut 4 (4-inch) rounds from the pastry. Lay them on a parchment-lined baking sheet. Lay a second baking sheet on top, and bake until lightly golden, 15 to 20 minutes.
• In a mixing bowl, cream the chevre with a spoon, and stir through the cream until smooth. Stir through the rosemary, and season with pepper.
• When the pastry is golden, remove the top baking sheet. Spread the rounds with the cheese mixture. Halve the figs and arrange over the cheese, then scatter over the nuts, if using. Bake until the cheese is hot, about 5 minutes. Serve with rocket green, if using, and with a swirl of port syrup on the side.

RED AND GOLDEN BEET CHEESE TART

Steps:

• Preheat oven to 375 degrees. On a lightly floured surface, roll out dough 1/8 inch thick. Press firmly into a 13-by-9-inch rimmed baking sheet, leaving a 1-inch overhang on all sides. Tuck overhang under to create a double thickness; press firmly against pan. Pierce bottom of shell all over with a fork. Refrigerate or freeze until firm, about 30 minutes.
• Line shell with parchment; fill with pie weights or dried beans. Bake until golden brown, about 30 minutes. Remove weights and parchment. Transfer to a wire rack to cool completely. (Keep oven on.)
• Trim all but 1/2 inch of stems from beets; rinse well. Toss with oil and 1 teaspoon salt. Transfer to a rimmed baking sheet; cover with parchment, then tightly with foil. Roast until beets are tender, 45 minutes to 1 hour. When cool enough to handle, peel beets with a paring knife. Cut into thin rounds. Raise heat to 425 degrees.
• Stir together goat cheese, ricotta, and chopped thyme until well combined; season with pepper. Spread mixture over tart shell, filling all the way to edges.
• Arrange beets over cheese mixture, overlapping slices slightly and alternating colors, if possible. Lightly season with salt. Sprinkle fontina and whole thyme leaves on top. Lightly drizzle with oil, and season with pepper. Bake until golden brown, about 25 minutes. Serve warm.

SPICE-ROASTED CAULIFLOWER WITH BEET EMULSION

Steps:

• Heat butter and 1 1/2 tbsp oil in a medium sauté pan. Add all spices and season with salt. Cook about 2 minutes. Add cauliflower and honey and cook about 30 minutes, turning every 5 minutes or so on all sides. When cauliflower is tender, remove it; add beets and lime juice to pan and reduce liquid by half. Add remaining oil. Divide cauliflower among 4 plates and drizzle with beet emulsion. Serve hot.