Beet and Goat Cheese Tart
A colourful and easy appetizer using ready made puff pastry topped with goat cheese, thin slices of beets and fresh thyme.
Ingredients
- 1 block or sheet puff pastry
- 1 large beet or 2 small
- 1-2 Tbsp flour if required for dusting pastry while rolling
- ½ cup plain goat cheese 113 gram or 4 oz package
- ⅓ cup sour cream
- pinch regular salt and pepper
- 1 Tbsp extra virgin olive oil
- 1 Tbsp fresh thyme leaves plus extra for garnish
- pinch course salt and cracked black pepper
Instructions
- Allow puff pastry to thaw according to instructions on package. Roll puff pastry into a rectangle approximately 9 x 12 inches. Lightly dust with flour for rolling. Roll on parchment paper or move rolled pastry to parchment paper and lay on baking sheet.
- Add goat cheese to bowl and microwave in short bursts until soft. Add sour cream and a pinch of salt and pepper. Stir to combine. Spread evenly onto puff pastry, leaving a thin edge uncovered.
- Rinse and peel beets. Using a mandoline or very sharp knife, slice into very thin circles. Arrange in an artful pattern, overlapping to cover entire surface.
- Drizzle with olive oil and season with course salt and cracked black pepper. Pick leaves from thyme and sprinkle over top, reserving extra for garnish.
- Bake at 400° for 30 - 35 minutes until puffed slightly and golden brown at edges. Sprinkle reserved thyme over top and add a bit more course salt if desired.
- Serve warm or at room temperature.
Notes
Nutrition information is based on full fat sour cream and tart sliced into 12 servings.
Nutrition
Serving: 1sliceCalories: 117kcalCarbohydrates: 9.6gProtein: 2.9gFat: 8.3gSaturated Fat: 3.4gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.8gTrans Fat: 0.1gCholesterol: 13.9mgSodium: 223mgPotassium: 59.3mgFiber: 0.8gSugar: 1.8g
Tried this recipe?Let us know how it was!