Beet and Goat Cheese Tart

Name: Beet and Goat Cheese Tart
Total time: 2700 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 frozen puff pastry sheet; 3 Tbsp Parmesan cheese, finely grated; 4 beets, cooked; 6 oz goat cheese; 4 Tbsp milk, warm; 1 clove garlic; 1 tsp lemon zest; 1/2 tsp salt; Ground pepper, to taste; 2 scallions; A few arugula leaves; Balsamic vinegar, to taste

Ricardo @tallcook

Manhattan, New York, United States

Every November and December, I stock up on the frozen puff pastry sold at Trader Joe’s. It’s only sold in those months, it’s imported from France and it’s made with butter (very important). I use it to make pastries and tarts. Defrost the frozen puff pastry in the refrigerator overnight.

Ricardo @tallcook

Manhattan, New York, United States

Saved

Ingredients

45 minutes

4 servings

1frozen puff pastry sheet
3 TbspParmesan cheese, finely grated
4beets, cooked
6 ozgoat cheese
4 Tbspmilk, warm
1 clovegarlic
1 tsplemon zest
1/2 tspsalt
Ground pepper, to taste
2scallions
A fewarugula leaves
Balsamic vinegar, to taste

Saved

Steps

45 minutes

1

Preheat oven at 425 degrees F. Line a cookie sheet with parchment paper.
2

Melissa Clark, in The New York Times, suggests to sprinkle grated Parmesan cheese on the parchment paper. I like that idea, so sprinkle the Parmesan cheese over an area slightly smaller than the puff pastry sheet. Unroll the defrosted puff pastry over the grated cheese.
3

Using a knife, make a slight cut 1/2 inch from the borders all around the pastry sheet without cutting through.
4

Slice the beets.
5

Mix the goat cheese and the warm milk. Add garlic, lemon zest, salt and pepper.
6

Spread mixture on the puff pastry within the cut borders.
7

Place the beets over the goat cheese mixture.
8

Slice the scallions, separating the white parts from the green parts. Sprinkle the white slices over the beets. Reserve the green slices.
9

Bake for 25 minutes (or the recommended time suggested by the manufacturer).
10

Sprinkle the green slices of the scallions. Arrange a few arugula leaves on top. Drizzle balsamic vinegar.
11

Serve and enjoy.