Since Eric and I have been making homemade pizzas, I thought – why not try a savory tart? This recipe I stumbled across looks scrumptious – I’m a huge beet and goat cheese fan. I can’t wait to give this a whirl. Wish me luck, I don’t do well with pastry dough . . .

Bon appétit! 

Beet Tart (makes one 9×9 tart)

6 large beets, peeled
olive oil
8 – 10 sprigs of fresh thyme
salt
pepper
1 sheet of puff pastry (enough to make a 10×10-inch square)
30 – 40 gr goat cheese
10 gr blue cheese
frisee
freshly squeezed lemon juice

1. Preheat oven to 400 degrees F. Prepare two baking sheets: line one with foil and the other with parchment paper.

2. Slice the peeled beets into thick slices, about 1/2-inch thick. Lightly coat the sliced beets with olive oil, and toss with fresh thyme leaves and a bit of salt and pepper.

3. Lay the beet slices out on the foil-lined baking sheet. Bake for 10 minutes. Remove from oven.

4. Meanwhile, roll out the puff pastry into a 10 x 10-inch square, or a comparably sized rectangle. Transfer to the baking sheet lined with parchment.

5. Arrange the beet slices on the puff pastry, leaving about an inch or two along each side. Roll the puff pastry edges up to create a free-form crust, pinching the corners.

6. Bake at 400 degrees F for 10 minutes, then reduce heat to 350 degrees F and continue to bake for 25-30 more minutes, until the pastry is golden brown and the beets are fork tender. Remove from oven and let cool briefly.

7. Mix the goat cheese and blue cheese together with a fork, and crumble over the beet tart.

8. Toss the frisee with lemon juice, olive oil, and a pinch of salt to coat, and serve over the tart.

Recipe from Desserts for Breakfast