The red beets and heart-shaped dish truly send a message of love. When I started planning this dish, I wanted to make this tart with fresh figs, which were not in season. So beets made for a nice substitution, and lended their bright red hues. They also promote feelings of euphoria, and increase the level of sex hormones and blood flow. A drizzle of NUDO Rosmarino olive oil before serving adds to the savory experience.
To serve: A dear friend gave me a set of heart-shaped dishes, and I always wondered what I could serve in them. Voila! These tarts make a statement of love and house a super tart at the same time. As luck would have it, the 4 pastry squares fit each 5-inch heart exactly. ‘Twas meant to be.
MAKES 4 TARTS
THAW PUFF PASTRY
1/2 pkg Pepperidge Farm Puff Pastry
Remove one pasty from package. Securely wrap remaining pastry and return to freezer immediately. Let pastry thaw for 40 min.
PREHEAT OVEN 400ºF… BAKE THE BEETS
Remove greens, scrub beets. Bake about 40 min, till tender. Remove from oven, let cool for 5 min. Peel off the skins.
Cut pastry into 4 squares. If using heart-shaped dishes, place one square of the pastry on the diagonal, trim the points, and fill in the missing areas on the top of the heart. OR, you can just bake the squares without any dishes instead.
PREPARE THE TARTS
4 oz ricotta cheese, at room temp
1 orange, zested
cooked beets, cut into 1/8-inch slices
Nudo Rosmarino EV Olive Oil
3 TB pine nuts, toasted
2 tsp thyme, minced
s + p
Mix ricotta and zest together. Spread an even layer over the pastry, leaving a border. Space out the sliced beets around the tart. Drizzle the olive oil, then sprinkle pine nuts and thyme. Lightly season with s + p.
BAKE THE TARTS
Transfer the tarts to a baking sheet (line with parchment if not using dishes). Bake for 25-30 min till edges of the tart are golden brown. Allow the tart to cool, about 5 min, and serve.
Get in the mood with more recipes for romance in 12 Aphrodisiacs