Flutterby™! : Goat Cheese Tarts

In light of Meuon's advice on how to get laid...

I mentioned that we were going to try the Goat Cheese Tart with Marinated Beets and Arugula. To make the tart shells, I adapted the buttery roll dough from Shirley O. Corriher's book Cookwise, page 42, heavily modified to what we had on hand and what I remembered to put in:

• 3/4 lb butter
• 1 1/2 cups bread (high gluten hard wheat) flour

Freeze both, shave the butter into the flour, freeze again, roll this mixture out, scraping the butter and flour off of the rolling pin, repeat. You're trying to get fine flakes of butter covered with flour. Meanwhile, make a very wet yeast dough:

• 2 cups bread flour
• yeast
• 3 tablespoons sugar
• 1 cup rice milk (original recipe says regular milk, we didn't have any on hand)
• 1 teaspoon salt
• 1 tablespoon honey (the original recipe says barley malt, I can't believe we didn't have any, but there you are)

Original recipe specifies a few other things, including some extra fat, but this worked just fine. Mix the dough thoroughly (you can't really knead it 'cause it's so wet, but when your arm is getting tired or your starting to smell the smoke from your mixer, that's what you should be thinking), let rise, punch down, let rise once again, this time in the fridge (this could be an overnight rise), then roll out on floured work surface, sprinkle some of the original butter and flour mixture on, fold over, roll out again, sprinkle again, and so forth.

Cut and place into small tart tins, poke bottom (doesn't help much, you'll still have to poke after cooking), and cook at 425°F for 8 minutes.

I only had 6 tins, this gave me 18 tart shells in 3 baking batches.

Meanwhile, take 5 oz or so of a soft goat cheese (I used half of a Trader Joe's 11 oz goat cheese roll), two eggs and two yolks (the whites went into a mousse), and whip together. Bake at 350 for 10-15 minutes.

Top with pickled beets (recipe to follow) and arugula.