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.
- 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
- Preheat the oven to 400 degree F. Make sure to thaw out your rolled puff pastry in advance.
- 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.
- Cover the beets with foil and roast for about 20-25 minutes, or until tender.
- 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.
- Remove the pastry and gently press down with a fork or with a flat surface while being careful to not break the pastry.
- 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.
- Sprinkle with chopped pistachios and crumbled goat cheese. Return the pastry to the oven for about 7-10 minutes.
- 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