When 'cheese' is the theme for dinner there are thousands of interpretations. You can go the full monty with fondue, literal with cheesecake, or dance around the edges with a sprinkling of Parmesan as a garnish.
I decided to go somewhat down the middle with mini roast beetroot and feta tarts.
Mini Roast Beetroot and Feta Tarts
makes 6 muffin-sized tarts
Ingredients
1 beetroot
1/2 pack of feta
3 cloves garlic
2 eggs
100g spreadable ricotta cheese
salt
pepper
filo pastry
Method: Heat oven to 200 C. Rinse and scrub beetroot and wrap in tinfoil. Don't worry about peeling because the skins will rub off with a paper towel after roasting. Wrap garlic cloves in foil and roast both in the oven for about 1 hour. Remove from the oven and allow to cool. Keep the oven on.
Once cool, chop the beetroot into chunks and smush out the garlic pulp from the cloves. Chop feta into chunks a similar size to the beetroot Set aside.
In a bowl, whisk eggs and ricotta. Season with salt and pepper. Line a muffin tin with filo pastry and spoon a small amount of egg mixture into the bottom. Fill the moulds with beetroot and feta, layering as you go until the moulds are about 3/4 full. Spoon the remaining egg mixture into the moulds.
Bake in the oven until the filling is set (around 30 minutes for me). Remove from the oven and allow to cool slightly before serving.
If preparing in advance, reduce cooking time slightly, cool completely and refrigerate. 30 minutes before you serve, allow to warm up to room temperature and reheat in the oven for 15 minutes.
Variations: Any roastable vegetable, puff pastry instead of filo, milk instead of ricotta... get experimenting and let me know what winning combinations your discover!
I decided to go somewhat down the middle with mini roast beetroot and feta tarts.
Mini Roast Beetroot and Feta Tarts
makes 6 muffin-sized tarts
Ingredients
1 beetroot
1/2 pack of feta
3 cloves garlic
2 eggs
100g spreadable ricotta cheese
salt
pepper
filo pastry
Method: Heat oven to 200 C. Rinse and scrub beetroot and wrap in tinfoil. Don't worry about peeling because the skins will rub off with a paper towel after roasting. Wrap garlic cloves in foil and roast both in the oven for about 1 hour. Remove from the oven and allow to cool. Keep the oven on.
Once cool, chop the beetroot into chunks and smush out the garlic pulp from the cloves. Chop feta into chunks a similar size to the beetroot Set aside.
In a bowl, whisk eggs and ricotta. Season with salt and pepper. Line a muffin tin with filo pastry and spoon a small amount of egg mixture into the bottom. Fill the moulds with beetroot and feta, layering as you go until the moulds are about 3/4 full. Spoon the remaining egg mixture into the moulds.
Bake in the oven until the filling is set (around 30 minutes for me). Remove from the oven and allow to cool slightly before serving.
If preparing in advance, reduce cooking time slightly, cool completely and refrigerate. 30 minutes before you serve, allow to warm up to room temperature and reheat in the oven for 15 minutes.
Variations: Any roastable vegetable, puff pastry instead of filo, milk instead of ricotta... get experimenting and let me know what winning combinations your discover!
Im trying this tomorrow....yummyyyy :) x
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