Wednesday, February 8, 2017

Valentines Day Tricolored Beet Tart


5 small red, gold, and Chioggia beets (about 1 1/2 lb.)
1 tablespoon water
1 frozen puff pastry sheet, thawed
1 tablespoon fresh orange juice
1 1/2 teaspoons honey
1 1/2 tablespoons chopped hazelnuts, toasted
1 1/2 teaspoons fresh thyme leaves
1/2 teaspoon flaked sea salt (such as Maldon)
1 1/2 ounces goat cheese, crumbled (about 1/3 cup)


1. Preheat oven to 400°F.
2. Place beets on a large piece of foil; bring edges of foil to center. Add 1 tablespoon water to beets; crimp edges of foil to seal. Bake for 1 hour or until beets are tender when pierced with a fork. Remove foil; discard. When cool enough to handle, peel beets, and thinly slice using a Mandoline or sharp knife.
3. Roll out puff pastry sheet to a 14- x 12-inch rectangle on a large piece of parchment paper. Place parchment paper with puff pastry on a baking sheet. Score a 1-inch border around edge of puff pastry with a paring knife; prick area inside border several times with a fork. Bake pastry for 14 minutes or until light golden, and remove from oven.
4. Arrange beet slices over puff pastry, inside border, so that slices overlap by about 1/2 inch. Bake for 12 minutes or until crust is golden brown. Brush orange juice over beets; drizzle with honey. Sprinkle hazelnuts, thyme, salt, and goat cheese over tart. Cut into 12 slices.

Note: If your are not a beet fan our your guests you can substitute sweet potatoes. Cook like normal, cool, peel and slice in place of the beets. 

Total time is roughly 1 hour and 50 minutes. -Enjoy!

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