These Golden Beet & Cranberry Pesto Tartlets with Almond Ricotta are a beautiful, vibrant addition to any holiday celebration. The golden beet and cranberry pesto brings a natural sweetness and tang, while the creamy almond ricotta enhances the dish’s rich, savory flavor. Topped with fresh cranberries, orange slices, and fragrant rosemary or thyme sprigs, these tartlets make a stunning and festive appetizer.
Ingredients
Tart Crust
- 1 1/2 cups almond flour
- 1/2 cup oat flour
- 1/4 cup coconut oil, melted
- 2 tbsp maple syrup
- Pinch of salt
Golden Beet & Cranberry Pesto
- 1 medium golden beet, roasted and peeled
- 1/2 cup fresh cranberries (or frozen, thawed)
- 1/4 cup walnuts
- 1 garlic clove
- 2 tbsp olive oil
- Salt and pepper, to taste
Almond Ricotta
- 1 cup raw almonds, soaked overnight
- 1/4 cup water
- 1 tbsp lemon juice
- Salt, to taste
Toppings
- Fresh cranberries, for garnish
- Orange slices, for garnish
- Fresh rosemary or thyme sprigs
- Powdered sugar, for dusting (optional)
Instructions
1. Prepare the Tart Crust
Preheat the oven to 350°F (175°C). In a bowl, combine almond flour, oat flour, melted coconut oil, maple syrup, and a pinch of salt. Stir until the dough forms.
Press the dough evenly into mini tartlet pans. Bake for 10-12 minutes, or until the crust is golden brown. Allow to cool.
2. Make the Golden Beet & Cranberry Pesto
In a food processor, combine roasted golden beet, cranberries, walnuts, garlic, and olive oil. Blend until smooth. Season with salt and pepper to taste.
3. Prepare the Almond Ricotta
Drain and rinse the soaked almonds. In a food processor, blend almonds with water, lemon juice, and a pinch of salt until creamy and smooth. Adjust seasoning if needed.
4. Assemble the Tartlets
Spread a layer of the golden beet & cranberry pesto into each tartlet crust. Top with a dollop of almond ricotta.
5. Garnish and Serve
Garnish each tartlet with fresh cranberries, a slice of orange, and a sprig of rosemary or thyme. For a festive touch, dust with powdered sugar.
Helpful Tips
1. Soak Almonds Overnight
To achieve a smooth and creamy texture for the almond ricotta, soak the almonds overnight (or for at least 8 hours). This softens them and makes them easier to blend.
2. Roast the Beets for Extra Flavor
Roasting the golden beet brings out its natural sweetness and enhances the flavor of the pesto. Be sure to peel the beet after roasting to avoid any bitterness.
3. Use Mini Tartlet Pans with Removable Bottoms
For easier removal and serving, use tartlet pans with removable bottoms. This will help keep the crust intact and make for a smoother presentation.
4. Customize the Garnishes
Feel free to get creative with your garnishes! Fresh rosemary, thyme, and orange slices are festive, but you could also use pomegranate arils, toasted nuts, or even edible flowers for added texture and color.
Substitutions and Variations
1. Crust
If you can’t find almond flour, you can substitute it with a mix of finely ground cashews and oat flour. Alternatively, use pre-made mini tart shells to save time, especially when preparing for a large group.
2. Pesto
For the pesto, you can substitute the golden beet with roasted butternut squash or even a small red beet for a more vibrant color and slightly earthy flavor. You can also replace fresh cranberries with frozen cranberries (thawed) or even dried cherries for a sweeter taste.
3. Ricotta
If you prefer a creamier filling, substitute almond ricotta with cashew ricotta or blend in a bit of vegan cream cheese for a tangier flavor and added richness.
4. Garnishes
You can replace cranberries and oranges with pomegranate seeds, toasted walnuts, or even a sprinkle of crushed pistachios for added texture and color. Fresh herbs like rosemary or thyme are great, but edible flowers or microgreens can offer a unique, colorful touch.
5. Spice it Up
For a seasonal twist, sprinkle the tartlets with a light dusting of cinnamon or ginger for a hint of warm spice.
Frequently Asked Questions
1. Can I make these tartlets ahead of time?
Yes! You can prepare the tartlet crust, pesto, and almond ricotta a day in advance. Store them separately in the fridge. Assemble the tartlets just before serving for the best texture and flavor.
2. Can I use store-bought almond ricotta instead of making my own?
Absolutely! Store-bought almond ricotta works well and saves time. Just make sure it’s plain (without added herbs or spices) to complement the flavors of the beet pesto.
3. What if I don’t have mini tart pans?
If you don’t have mini tart pans, you can use a regular muffin tin lined with parchment paper cups, or make one large tart and slice it into portions.
4. Can I substitute the almonds in the ricotta for another nut?
Yes, you can use cashews for a creamier texture or macadamia nuts for a richer flavor. Both work wonderfully as alternatives to almonds.
Conclusion
These Golden Beet & Cranberry Pesto Tartlets with Almond Ricotta are the perfect holiday appetizer, combining festive colors and flavors. Whether you’re hosting a dinner party or attending a gathering, these tartlets are sure to impress. The sweet, earthy pesto and creamy ricotta pair beautifully with the bright, tangy toppings, making them a delightful bite-sized treat everyone will love!