Description
This savory beet tart combines a buttery, flaky puff pastry crust with creamy herbed goat and ricotta cheeses with earthy beets. It’s the perfect appetizer for a winter dinner party to use up some seasonal produce!
Ingredients
Units
Scale
- 4 small beets (2 golden, 2 red)
- 8 oz ricotta
- 4 oz goat cheese, room temperature
- 2 tsp dried thyme leaves
- 2 tsp dried rosemary
- 1 tbsp honey
- Salt and pepper
- 1 sheet puff pastry, thawed
- 1 egg, beaten
Instructions
- Roast the beets. Preheat oven to 400ºF. Cut the tops off the beets and wash them. Drizzle the beets with olive oil and a generous pinch of salt, then wrap in aluminum foil (if you’re using golden and red beets, wrap them separately). Bake for 45 minutes, then remove from the oven. Allow to cool to the touch, then peel the beets and slice them into 1/4 inch thick slices.
- Make the cheese mixture. In a medium bowl, mix together the ricotta, goat cheese, thyme, rosemary and honey. Season with a salt and pepper.
- Prepare the puff pastry. On a lightly floured surface, roll out the puff pastry into a large rectangle. Place the dough on a parchment lined baking sheet. Use a knife to score a 1/2 inch border around the edge. Use a fork to prick the pastry dough on the inside of the border.
- Add cheese and beets to the puff pastry. Spread the cheese mixture onto the puff pastry on the inside of the border. Add sliced beets on top. Brush the edges with egg wash and bake for 20-25 minutes until the edges are puffed and golden brown.
- Let cool slightly and serve! You can also top your tart with a drizzle of honey, crushed walnuts, and fresh parsley for some added brightness and crunch!
Nutrition
- Serving Size: 1 slice
- Calories: 203
- Sugar: 4.7 g
- Sodium: 349.1 mg
- Fat: 12.8 g
- Carbohydrates: 15.9 g
- Protein: 6.7 g
- Cholesterol: 29.5 mg