Courtesy Chef Peter Platt, The Old Inn on the Green
New Marlborough, Massachusetts
1 c. sugar
¼ lb. sweet butter
2 beets, medium sized, washed and trimmed of tops
1 package frozen puff pastry, defrosted
12 small aluminum tart pans
1 c. goat cheese mixed with chopped chives and parsley and a little EVOO
To cook beets:
Wrap each beet individually in foil; place beets on a cookie sheet in a 350° oven and cook until easily pierced with a knife, about 1-1½ hrs. Allow beets to cool until you can comfortably peel off their skins.
To make caramel:
Combine sugar and butter in a medium saucepan over low heat and stir with a whisk until caramel emulsifies and turns light brown. Caramel is extremely hot and dangerous, so handle carefully. Pour hot caramel into a 2-4 cup Pyrex measuring cup to make it easier to pour. This also stops the caramel from continuing to darken.
Pour hot caramel into tart pans to just cover bottom. Caramel will harden. This is OK. (Recipe may be prepared to this point up to a day in advance).
Slice each beet into ½ “ thick rounds, and use a round cookie cutter to trim the beets so that they are the same diameter as the bottom of the tart shells.
Cover beets with a round of puff pastry that has been cut into the same diameter as the top of the tart pan.
Bake at 425° until pastry is browned and caramel is bubbling, about 10 minutes.
Invert the hot tart onto a plate, being careful not to get burned by the caramel.
Garnish the top of each tart with a dollop of herbed goat cheese. Serve immediately.