A flaky, buttery crust topped with creamy, tangy goat cheese custard, and sweet ruby red roasted beets make this rustic tart an inexpensive beauty fit to please a crowd. It is a bit of process, but it only uses a few components and two layers. It’s still so filling, so photo-worthy, and a really nice addition to any brunch or dinner.
Ingredients
4 tbsp olive oil
4 tbsp finely shredded lemon peel
1 1/2 to 2 pounds baby beets, scrubbed, trimmed, and cut into wedges
1 18.3-ounce package frozen puff pastry (1 sheet) thawed
3 ounces soft goat cheese
3 tsp snipped fresh thyme
1/2 tsp kosher salt
1/2 tsp black pepper
- Preheat oven to 350 degrees. In a large bowl, stir together olive oil, lemon peel, 1/2 tsp kosher salt, 1/2 tsp black pepper. Add beets; toss to coat. Divide beet mixture among 6 3⅟₂-inch muffin cups or 6 6 oz custard cups. Cover with foil and bake 30 minutes or until beets are tender.
- Meanwhile, on a lightly floured surface, roll pastry to a 12 X 10-inch rectangle. Using a 4-inch round cutter, cut pastry into 6 circles. (Chill until ready to use)
- Remove pan from oven. Uncover beets and top each cup with pastry cut-out. Carefully tuck pastry edges into cups. Bake 15 to 20 minutes more or until pastry is puffed and golden brown. Cool on wire rack 5 minutes. Meanwhile, stir together goat cheese and snipped fresh thyme. Loosen edge of tart, invert onto a serving plate. Top with goat cheese mixture and additional lemon peel.
To serve, feel free to dab a little olive oil or vinegar on the beets to get them nicely shiny.
What could be more delicious than sweet beets wrapped in tangy goat cheese custard on top of buttery pastry? I can’t think of anything better!
Frtuna Teklay | Contributing Writer
