Roasted Beetroot Tartlet

Roasted Beetroot Tartlet

This little savory tartlet is an easy way to add a little gourmet to your table without being stuffy.  Yesterday we felt a bit of fall approaching in the air, and so I felt the urge to create something that had a little more of a rustic visual with a bit of earthy flavor.  The drizzled honey sweetens this up just enough and I simply love all of the natural beautiful colors in this tartlet!   Make this as an appetizer to share,  or for a light dinner for two with a glass of wine.  If bringing to a party, you can also prep ahead up through the steps of placing the roasted beets on the puff pastry,  Keep this easy recipe on hand for a simple dish this coming fall.

What you'll need

  • 3-4 large beets
  • 3 tablespoons extra-virgin olive oil
  • 6 tablespoons honey, divided
  • ⅛  cup orange juice
  • Salt & pepper
  • 1 rolled puff pastry sheet
  • ⅛ cup shelled pistachios, chopped
  • ½ cup goat cheese, crumbled
  • ½ cup baby arugula for garnish

Prep + Cook

  1. Preheat the oven to 400 degree F.  Make sure to thaw out your rolled puff pastry in advance.
  2. Peel the beets and finely slice.  Layer evenly on a foil-lined roasting pan and drizzle 3 tablespoons of olive oil, 3 tablespoons of honey, and ⅛ cup orange juice over the beets.  Season with salt & pepper.
  3. Cover the beets with foil and roast for about 20-25 minutes, or until tender.
  4. Meanwhile, roll out the pastry on a parchment-lined baking sheet.  Make sure to prick the pastry sheet all over with a fork and place on the shelf below the beets in the oven and let bake for 15-20 minutes, or until nicely golden on the edges.
  5. Remove the pastry and gently press down with a fork or with a flat surface while being careful to not break the pastry.  
  6. Remove the the roasted beets from the oven and gently arrange the beets onto the pastry so they overlap in rows leaving  a ¼-½ inch border around the pastry.  Drizzle any remaining juices from the roasted beets all over the arranged beets.  
  7. Sprinkle with chopped pistachios and crumbled goat cheese.  Return the pastry to the oven for about 7-10 minutes.  
  8. Remove from the oven and sprinkle with baby arugula and slice the tartlet into small squares.  Serve and ENJOY!

 

Serves 4 – 6


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Author:  Jennifer Kuhar

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