Serves 4
330 min
Beet, Goat Cheese and Honey Tarts
Recipe GLPR151c3aa761fc82
Elegant individual tarts featuring roasted golden and red beets layered over creamy goat cheese on a golden puff pastry base, finished with a drizzle of honey and fresh basil. A sophisticated vegetarian appetizer or light first course that balances earthy sweetness with tangy cheese.
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Ingredients
1 golden beet
1 red beet
2 tablespoons olive oil
1 sheet puff pastry, thawed
1 egg, beaten with 1 teaspoon water
6 ounces goat cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons honey
Fresh basil leaves for garnish
Directions
Preheat your oven to 425°F. Trim the leafy greens from both beets and scrub them clean under cool running water. Pat dry and rub each beet with 1 tablespoon of olive oil, coating evenly. Wrap each beet individually and tightly in aluminum foil.
Place the wrapped beets on a baking sheet and roast in the preheated oven for approximately 1 hour, or until they yield easily to a fork when pierced through the foil. Carefully unwrap the beets and set aside until they are cool enough to handle comfortably.
Once cooled, use a mandoline slicer or a sharp chef's knife to cut the roasted beets into 1/4-inch-thick slices. Begin with the golden beet to preserve its vibrant color before slicing the red beet.
Reduce the oven temperature to 425°F. Lay the thawed puff pastry sheet on a baking sheet, leaving it flat.
In a small bowl, whisk together the beaten egg and 1 teaspoon of water. Using a pastry brush, lightly coat the surface of the pastry with this egg wash.
Measure out 4 ounces of the goat cheese and spread it in an even layer over the entire pastry sheet, leaving a thin border at the edges.
Arrange the beet slices in your desired pattern over the cheese layer, alternating between golden and red beets for visual appeal.
Sprinkle the salt and black pepper evenly over the beets. Crumble the remaining 2 ounces of goat cheese into small pieces and scatter them across the top.
Bake in the preheated oven for 25 minutes or until the pastry is puffed and golden brown around the edges.
Remove the tart from the oven and let cool for 1-2 minutes. Drizzle the honey evenly across the warm tart.
Top with fresh basil leaves for color and aromatic flavor. Serve immediately while the pastry is still warm and crispy.
