Beet and Goat Cheese Tart
Beet and Goat Cheese Tart

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, beet and goat cheese tart. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Here, roasted red and yellow beets, fresh goat cheese, and a drizzled honey-vinegar mixture combine inside of whole-wheat crust. Serve this savory tart with a simple green salad for a festive brunch—or make it as an appetizer for a casual potluck. Now we're bringing you a beet and goat cheese tart. We top a flaky, buttery puff pastry with sliced beets and crumbled goat cheese, then bake until the tart is warm and golden and the cheese has melted.

Beet and Goat Cheese Tart is one of the most well liked of recent trending foods on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Beet and Goat Cheese Tart is something which I have loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can cook beet and goat cheese tart using 12 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Beet and Goat Cheese Tart:
  1. Get 1 frozen puff pastry sheet
  2. Take 3 Tbsp Parmesan cheese, finely grated
  3. Make ready 4 beets, cooked
  4. Make ready 6 oz goat cheese
  5. Get 4 Tbsp milk, warm
  6. Prepare 1 clove garlic
  7. Prepare 1 tsp lemon zest
  8. Make ready 1/2 tsp salt
  9. Prepare Ground pepper, to taste
  10. Prepare 2 scallions
  11. Take A few arugula leaves
  12. Get Balsamic vinegar, to taste

WHISK together the eggs and cream, season well with salt and pepper, and carefully pour over the beets and onion,. Shingle the beet rounds to cover the top. Drizzle with olive oil and season with salt and pepper. Remove from the oven when it is baked and drizzle with balsamic reduction.

Steps to make Beet and Goat Cheese Tart:
  1. Preheat oven at 450 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.

Drizzle with olive oil and season with salt and pepper. Remove from the oven when it is baked and drizzle with balsamic reduction. Serve with fresh arugula on top. Add the sliced beets on top - however you'd like. Season with the salt and pepper and crumble the remaining goat cheese on top.

So that’s going to wrap it up with this exceptional food beet and goat cheese tart recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!