Goat Cheese Tartlets with Beets and Butternut Squash
Serves: About 24 tartlets
  • Special equipment: mini tartlet pan
  • Parmesan Herb Tart Dough, chilled (see recipe below)
  • 2 large, or 4 small beets, red or Chioggia
  • 1 butternut squash
  • 2 tablespoons olive oil
  • 1 cup onion, finely chopped
  • 1 clove garlic, finely chopped
  • Salt and pepper to taste
  • 8 oz goat cheese
  • 1 cup ricotta
  • 2 tablespoons milk
2 egg yolks
  • ¼ cup Parmesan cheese, finely grated
2 tablespoons fresh basil, finely chopped
  • 2 tablespoons fresh oregano or parsley, finely chopped
1 teaspoon fresh thyme
  1. Preheat oven to 375 degrees F
  2. Rinse and wrap beets tightly in foil. Peel butternut squash and cut the tall portion of the squash in half. Reserve the belly portion of the squash for another use. Wrap the squash halves tightly in foil.
  3. Roast the beets and squash until just tender. The squash will take less time, test it with a toothpick at about 20 minutes, and then every 5 minutes thereafter until just tender. The beets might take closer to 40-45 minutes.
  4. Remove the beets and squash when they are just tender, unwrap and allow to cool.
  5. When cool, rub or peel the skin off the beets.
  6. To make the goat cheese filling:
  7. Heat the olive oil in a sauté pan over medium high heat. Add the onions, and sauté until translucent. Add the garlic and sauté for a minute more. Season with salt and pepper to taste. Set aside.
  8. Into the bowl of a food processor, add the goat cheese, ricotta, milk, egg yolks, Parmesan cheese, and herbs and puree until smooth. Season with salt and pepper to taste. Set aside.
  9. On a floured counter or board, roll out the chilled tart dough until it’s about ¼” thick. Using a shot glass or cookie cutter with a mouth just wider than the mini-tartlets, cut disks of dough and press them into the mini-tartlet pan, forming little cups.
  10. Pre-bake the tart shells for about 15-20 minutes, until fully cooked and puffed. Using the bottom of a shot glass, press down each pastry cup to remove any bubbles. Allow to cool completely.
  11. When tart shells are cool, place a little of the onion and garlic mixture on the bottom of each cup. Then fill each cup with goat cheese mixture, approx. 1 heaping tablespoon each.
  12. On separate boards, slice the butternut squash and the beets into ½ inch slices. Using the same shot glass or cookie cutter, cut disks from both the squash and the beets and place one disk on top of each of the tarts.
  13. Put the tarts back in the oven and bake for about 20-25 minutes until the cheese is just set.
  14. Serve warm or room temperature. Garnish with fresh thyme.
Recipe by Seasons in Vermont at https://seasonsinvermont.com/goat-cheese-tartlets-with-beets-and-butternut-squash/