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Goat Cheese Tartlets with Roasted Beets and Fresh Mint
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4 ounces Parmesan, grated
4 ounces extra virgin olive oil
1 bunch fresh beets
1 bunch fresh mint , julienned
24 small phyllo tart shells or other prebaked small tart shells
6 ounces heavy cream
1 tablespoon parsley, chopped
1 tablespoon chives, chopped
1 tablespoon tarragon, chopped
1 tablespoon basil, chopped
Salt and papper to taste
Wash and roast the beets in a 400 F oven until they can be easily pierced with the tip of a knife.Allow them to cool, then peel and finely dice. Toss the chopped beets with the extra virgin olive oil, salt and pepper, and julienned mint. Set aside. Mix together the goat cheese, cream, chopped herbs, and salt and pepper. Fill the phyylo shells with the goat cheese mixture and sprinkle with Parmesan cheese. Bake for 10 to 12 minutes in a 425 F oven till warm throughout and cheese is lightly golden. Remove from oven, allow to cool slightly, and top with a small amount of the beets and mint.
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