Rosemary Roasted Beets and Goat Cheese Tart with Arugula and Balsamic Honey Drizzle

Phew that’s a long name. No way around that unfortunately, and I hope it doesn’t deter you. It doesn’t take a lot of time, prep, or ingredients but tastes like you’ve spent all day making a complicated dish. The colors also look very impressive on a plate, so it would be perfect to impress your friends at a spring brunch!

To roast the beets you want to first peel them and slice them thinly, about 1/4 inch thick. I just used a pairing knife to peel, but you could also use a normal peeler. I got these beets from our farm share and they were so pretty! They darken when they roast up but still make a nice presentation.

After they are sliced, toss with 2 tablespoons olive oil, 1/2 teaspoon each of salt and pepper, and 1 tablespoon of dried rosemary. Place them in a 375 preheated oven and roast until they give a little with a fork but are still slightly crunch, about 10 minutes.

As the beets are roasting you can start rolling out the puff pastry. You can use store bought puff pastry, but for this I used the Gordon Ramsay Rough Puff Pastry again. It was perfect and flaky the last time I made it, so I figured it would work well with this recipe. I ended up using the whole package, so if you’re buying frozen plan on using both sheets, unless you’re cutting the recipe in half. If you have the time, though, make it homemade. You can even do it a week or two ahead of time, freeze, then thaw when you’re ready.

Start by rolling out the puff pastry and cutting into a neat rectangle. I used my silpat as a guide for how big I wanted the pastry to be. Next, use a knife to score it about 3/4 of an inch away from the edge and prick the lines with a fork. Brush with an egg wash of one egg with a splash of water. Place in the freezer for five minutes.

At this point the beets should also be done. Take out of the oven, place on a plate, and put in the fridge to cool down. Try not to eat them all before they go on the tart!

To assemble the tart, I first sprinkled the dough with about 1/2 cup of parmesan cheese. I could’ve used more, but I wanted this to taste more like the other ingredients than have it be very cheesy (crazy, I know). After the cheese, lay out the beets and then crumble 8 ounces of goat cheese on top. Place in a preheated 375 degree oven for 10-15 minutes.

Now. Here is where things got interesting, and you get an early cat fact! I was running around the house house the day I made this and wasn’t paying too much attention to the oven. When the timer beeped at 10 minutes it didn’t look anywhere near done. At 15 it was till barely brown. At 20 the top was browning but it clearly wasn’t cooked. At 25 I figured out that Charlie had managed to turn the oven off. He sometimes walks between the fridge and pantry, where the buttons are for the oven. So, the tart is not as pretty and puffed as it should be, and the goat cheese looks a little dried out, but I’m hoping you get the point. FACT!

While the tart is baking, heat up a small saucepan on medium high heat with 1/3 cup balsamic vinegar and 1 tablespoon honey. Heat until thickened a bit, about 10 minutes, stirring occasionally.  Let cool.

Once the tart is done, take out of the oven and let cool for 5-10 minutes. Cut into desired size of squares. Top with arugula and drizzle with the balsamic honey sauce. Please note, for the picture below I combined the four corners to make a prettier picture. There were two other large slices on top of this.

DSC03727

Rosemary Roasted Beets and Goat Cheese Tart with Arugula and Balsamic Honey Drizzle

This makes enough for 3 people to eat dinner, or you can cut into smaller pieces for appetizers. You could also cut into smaller squares to start with if you want uniform squares.

Ingredients

Two sheets of puff pastry, thawed (or use this recipe)
1 egg

For the beets:

3 small to medium sized beets, peeled and sliced into 1/4 inch thick rounds
2 tablespoons olive oil
1/2 teaspoon each of salt and pepper
1 tablespoon dried rosemary

For the tart:

8 ounces goat cheese
1/2 cup parmesan or mozzarella cheese
1 cup arugula

For the drizzle:

1/3 cup balsamic vinegar
1 tablespoon honey

Instructions:

1. Preheat the oven to 375 degrees. Toss the beets with the oil and seasonings. Roast for about 10 minutes, or until they give but are still slightly crunchy. Remove from the oven, place on a plate and place in fridge to cool down.

2. As the beets are roasting you can start rolling out the puff pastry. Start by rolling out the puff pastry and cutting into a neat rectangle. I used my silpat as a guide for how big I wanted the pastry to be. Next, use a knife to score it about 3/4 of an inch away from the edge and prick the lines with a fork. Brush with an egg wash of one egg with a splash of water. Place in the freezer for five minutes.

3. To assemble the tart, sprinkle the dough with about 1/2 cup of parmesan cheese. After the cheese, lay out the beets and then crumble 8 ounces of goat cheese on top. Place in a preheated 375 degree oven for 10-15 minutes. Or, if your cat turns off your oven it might take up to 25 minutes and at some point you’ll have to cover with foil since the edges will start browning too much. I recommend just going with the first option.

4. While the tart is baking, heat up a small saucepan on medium high heat with 1/3 cup balsamic vinegar and 1 tablespoon honey. Heat until thickened a bit, about 10 minutes, stirring occasionally.  Let cool.

5. Once the tart is done, take out of the oven and let cool for 5-10 minutes. Cut into desired size of squares. Top with arugula and drizzle with the balsamic honey sauce.

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