As December approaches, and there's almost a couple of weeks left to start the countdown for a new year -- November is always a month that evokes memories of my Grandmother, her birthday and also my Argentina.
Now that my Grandmother is not around anymore, I wish I could tell her how much I've been learning all these years! And how much her love and passion for food and cooking have influenced many of my decisions. Today I'm celebrating life, family and traditions with 'tarteletas saladas' {tarteletas are very popular in my home country, particularly during holiday season} I hope everyone is having a wonderful and colorful week! And for those of you who celebrate Thanksgiving Day I wish you and your family a Happy Thanksgiving Day!
P.S: You're more than welcome to take this quote and use it!
ROASTED SWEET POTATO + BLUE CHEESE PETITE TARTS
makes 24 petite tarts
These tarts can be assembled several hours before serving, just keep the in the fridge, just add fresh hers before serving. Unfilled shells can always be made and baked in advance and be frozen. When ready to use simply place them in the oven for a few minutes.
Tart Dough / Base
180 g / 6.4 oz / 3 C. All purpose Flour / Plain Flour1/2 tsp. Salt
100 g / 3.5 oz Unsalted butter{at room temperature}
1/4 C. Iced Cold water
Preparation
Lightly flour a mini-muffin tray and set aside. In a medium bowl add
flour and salt. Mix well. Add butter and make a crumble by rubbing with fingertips until
mixture resemble to breadcrumbs. Add water little by
little and form the dough {this dough does not need much kneading, just until the dough forms}-- Now roll out the dough onto a floured surfaced {about 1/2 cm thick} Using a round cookie cutter, cut dough into {24} circles.Press dough circles into prepared mini-muffin tray and puncture each of them with a fork. Place in the refrigerator for about 20-25 minutes. When ready place in preheated {180C / 356F} oven and bake for 15- 18 minutes.
Roasted Sweet Potatoes + Ricotta + Blue Cheese + Mayonnaise / Filling
2 Medium Yams/ Sweet Potatoes
Salt, to taste
Olive oil
250 g./ 8.8 oz Ricotta
100 g./ 3.5 Creamy Blue cheese,crumbled
mayonnaise to taste {I used about 1/2 cup}
Preparation:
Peel the potatoes, and cut into little cubes. Place them en a roasting tray, add little bit of oil and salt. Roast for about 15-20 minutes {preheated oven 200C/400F}-Set aside.
In a medium bowl add ricotta,blue cheese and mayonnaise and mix all ingredients until everything becomes soft and creamy.
Tarts + Garnishes / Assembling
Walnuts, chopped
Herbs, Any herb you like {I used micro-herbs}
Now, fill each tart with ricotta and blue cheese creamy filling {about a tsp. each}, add diced roasted potatoes on top, chopped walnuts and fresh herbs. Served before the meal as an appetizer or entree.
