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Author Notes: When reading about this week's challenge to come up with a tart using ingredients of the season I immediately thought of beets. Why? I love 'em. Anyway you cook them, I love them. My favorite way is roasted, served on a salad with goat cheese. In coming up with this recipe, I had a vague idea of what savory means but needed to look it up. I found terms like "piquant", "pleasingly pungent" and "salty to the taste". I new I needed to include one of my favorite cheeses- Maytag blue cheese.
Because of my work schedule and time constraints, I opted to use packaged puff pastry dough. When it came to roasting the beets, I found many different opinions. Some believe it's best to individually wrap the beets in foil and "steam" them. I took a short cut and placed them all in the same pan and covered them with foil. Another day, when I have more time, I'll try individually wrapping them first.
This has been a fun exercise. My little tartelette turned out delicious! Even better with a big glass of Cabernet. With each bite is a wonderful mix of complex tastes. I can't wait to serve it at my next gathering! Want to come? Martha will be there. ;)
It's a good thing....
- 3-4 small to medium beets (golden and purple)
- extra virgin olive oil to drizzle
- salt and pepper
- 1 sheet of frozen puff pastry dough thawed according to package directions.
- 1 medium yellow onion
- 2 ounces Maytag Blue Cheese - crumbled
- 1/2 cup coarsely chopped walnuts
- 1 handful of flour for dusting your work surface
- 1 large egg
- 1 tablespoon of water
- zest of one medium orange
- Preheat oven to 350 degrees
- To prepare beets, trim the ends and wash. Place in a small cooking pan. Drizzle with olive oil. Lightly salt and pepper then cover the pan with aluminum foil. Bake at 350 for 45 minutes. They are ready when a fork easily pierces them. Remove from oven and allow to cool completely. Turn the oven temperature up to 400 degrees.
- While beets are cooking take out one sheet of puff pastry to thaw. Best if placed on a sheet of parchment paper.
- Cut the onion into thin strips. Place a heavy skillet on low to medium heat. Add 1 tbsp of olive oil. The pan is ready when the oil is shimmering. Saute the onions for about 20-30 minutes until a nice golden brown color. I added a dash of sugar toward the end to add to the sweetness of the onions. Set the onions aside.
- Once your pastry dough has thawed (about 40 min.), unfold sheet onto a lightly floured surface. Cut into 4 equal squares. Transfer to a baking sheet pan covered with parchment paper.
- The beets should be cooled by now. Peel each beet and dice. Divide evenly among the four tarts leaving about a 1/2 inch border. Do the same with the caramelized onions, blue cheese and walnuts.
- In a small bowl beat together the egg and water with a fork or whisk. Brush the edges of each tart with the egg mixture.
- Lightly drizzle each tart with olive oil. Bake at 400 degrees for 15 minutes. Top each with a light sprinkling of orange zest. Serve hot.
- This recipe was entered in the contest for Your Best Late Winter Tart (Sweet or Savory)