Tricolored Beet Tart

• Produce

  • 1 1/2 tsp Thyme, fresh leaves

• Condiments

  • 1 1/2 tsp Honey

• Baking & Spices

  • 1/2 tsp Sea salt, flaked

• Nuts & Seeds

  • 1 1/2 tbsp Hazelnuts, toasted

• Bread & Baked Goods

  • 1 Puff pastry sheet, frozen

• Drinks

  • 1 tbsp Orange juice, fresh

• Dairy

  • 1 1/2 oz Goat cheese

• Liquids

  • 1 tbsp Water

• Other

  • 5 Small red, gold, and chioggia beets (about 1 1/2 lb.

Found on cookinglight.com

Description

Directions

• Preheat oven to 400°F. Place beets on a large piece of foil; bring edges of foil to center. Add 1 tablespoon water to beets; crimp edges of foil to seal. Bake for 1 hour or until beets are tender when pierced with a fork. Remove foil; discard. When cool enough to handle, peel beets, and thinly slice using a mandoline or sharp knife. Roll out puff pastry sheet to a 14- x 12-inch rectangle on a large piece of parchment paper. Place parchment paper with puff pastry on a baking sheet. Score a 1-inch border around edge of puff pastry with a paring knife; prick area inside border several times with a fork. Bake pastry for 14 minutes or until light golden, and remove from oven. Arrange beet slices over puff pastry, inside border, so that slices overlap by about 1/2 inch. Bake for 12 minutes or until crust is golden brown. Brush orange juice over beets; drizzle with honey. Sprinkle hazelnuts, thyme, salt, and goat cheese over tart. Cut into 12 slices.