Dinner IS the evening. Cheers!
Monday, April 20, 2015
Fast, Simple, Delicious Dinner: Beet & Goat Cheese Tart with Spring Onions, Thyme
Super easy and incredibly delicious quick, spring meal.
Makes one 9-inch tart
Start to Finish: 1 hour 15 minutes
1 sheet frozen puff pastry, thawed overnight
or spring onions
, halved and thinly sliced
3 medium beets, peeled and thinly sliced. I use Love Beets which are pre-cooked
- available at Costco, Whole Foods
2 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
⅓ cup crumbled goat cheese
4 sprigs fresh thyme, leaves removed from the stem
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Unfold the puff pastry onto the prepared baking sheet.
Place a cake pan or a plate that’s approximately 9 inches
in diameter onto the pastry dough.
Use a paring knife to trace around it. Remove and discard the excess dough.
Score the puff pastry all over with a fork.
Sprinkle the leek slices evenly over the round of puff pastry.
Arrange the beets in circles on top of the leeks, then drizzle evenly with the olive oil.
Season with salt and pepper.
Sprinkle the goat cheese and thyme on top of the beets.
Bake the tart until the crust is golden and the beets are fork tender, 30 to 35 minutes.
The tart can be eaten warm or at room temperature.
Take some liberties:
thinly spread a mixture of mustard and a bit of lemon on the pastry
before the leeks and onions go in.
Inspired (mainly) by:
Beet and Goat Cheese Tart | Recipes - PureWow
Beet & Goat Cheese Tart with Spring Onions, Thyme
on April 19, 2015.
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