• Heat oven to 400 degrees F. Cut butter into flour and salt in a large bowl using a pastry blender or two knives. Blend until butter is in tiny pieces, then add 3 to 4 tbsp cold water and stir until dough just comes together. Form dough into ball; wrap and chill for 1 to 2 hr.

  • Divide dough into 24 pieces and roll into balls. Press into mini muffin tins, pressing dough into the bottom and up the sides in an even layer.

  • Bake 10 min, remove from oven and use a pestle or rounded side of a teaspoon measure to press down each tart shell. Bake until golden brown, about 10 min more.

  • In a food processor, blend cheese, Parmesan, a pinch of pepper, thyme and enough milk to make a smooth mixture. Spoon into cooled shells.

  • Cut beets into tiny dice; top cheese with beets and garnish with thyme. Makes 24 tarts.

Nutrition Facts

100 calories; 7.5 g total fat; 21 mg cholesterol; 57 mg sodium. 6 g carbohydrates; 2 g protein;