Yield: 6 Servings
- 2 small heads of red radicchio
- 8 ounces fresh goat cheese, cut into small cubes
- 5 ounces Fontina cheese, cut into small cubes
- Kosher salt and freshly ground black pepper, to taste
- Extra virgin olive oil, to taste
- 1 pound all purpose flour
- 2 eggs
- 10 ounces unsweetened butter, at room temperature
- 1 large potato
- 1 bunch fresh basil
- 1 bunch fresh spinach
Preheat the oven to 350 degrees Fahrenheit.
For the tartlet filling, wash and cut the red
radicchio and mix with the fresh goat cheese and the Fontina cheese.
Set aside until use.
Prepare the tart pastry by mixing the flour with
the eggs and the butter in a standing mixer fitted with the paddle
attachment until well combined. Cover the bowl with plastic wrap
and let the dough chill for 10 minutes in the refrigerator. On a
clean, flat, well-floured surface, roll the dough to 1/8" thickness.
Lift the dough and cover the 6 small tartlet molds. Note - for this
recipe we are using 1" molds.
Fill with the cheese and radicchio mixture, covering
it with the remaining dough. Bake in the oven for 30 to35 minutes,
until golden brown.
For the preparation of the basil sauce, peel
and slice the potato very thin. In a large pot of cold water, place
the potato slices and bring the water to a slow boil. When the potato
is cooked, add the spinach and the basil cooking it just a little
more. Remove the spinach, basil and potatoes from the pot, and run
through a food processor until smooth.
Serve the tartlets with the basil sauce underneath
on the plate.