Beet, Goat Cheese and Honey Tarts
User Reviews
5
Beet, Goat Cheese and Honey Tarts
Description
The recipe starts by roasting whole red and golden beets wrapped in foil with olive oil until tender. After cooling, their skins are easily peeled and they are thinly sliced for layering. The golden beet is placed first to preserve its color.
Thawed puff pastry sheets are brushed with egg wash, then spread with a layer of goat cheese. Sliced beets are arranged on top and seasoned with salt and pepper, with more goat cheese crumbled over. Baking at a high temperature causes the pastry to puff and turn golden, developing a crisp, flaky base that contrasts nicely with creamy goat cheese and soft roasted beets.
Once baked, a drizzle of honey adds sweetness that balances the earthiness of the beets and the tang of the cheese. Fresh basil leaves provide a bright aromatic note as garnish. These tarts work well as appetizers or a light savory-sweet dish.
Ingredients
- 1 red beet
- 1 golden beet
- 2 tablespoons olive oil
- 1 puff pastry thawed, sheet
- 1 egg beaten, plus 1 teaspoon water
- 6 ounces goat cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons honey
- basil fresh leaves, for garnish
Instructions
- Preheat the oven to 425 degrees F. Slice the greens off the beets and scrub the outsides. Rub them down with olive oil then wrap tightly in aluminum foil. Roast for 1 hour, or until tender enough to slice. Unwrap the beets and let cool until they are comfortable to the touch. Once cool, rub the beets to remove the skin. It should peel right off!
- Using a mandolin or sharp knife, slice the beets into 1/4-inch slices. I like to always start with the golden beet so the color remains and it doesn’t turn red.
- Place the thawed puff pastry on a baking sheet. Brush it with the beaten egg wash. Take 4 ounces of the goat cheese and spread it evenly over the pastry. Add the sliced beets on top – however you’d like. Season with the salt and pepper and crumble the remaining goat cheese on top. Bake for 25 minutes or until the pastry is puffed and golden. Remove and drizzle the honey over top. Garnish with a few basil leaves. Serve immediately.
User Reviews
Overall Rating
5
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