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Ingredient
Beet and Goat Cheese Tart
Introduce
Chef :
RicardoBeet and Goat Cheese Tart
Every November and December, I stock up on the frozen puff pastry sold at Trader Joe’s. It’s only sold in those months, it’s imported from France and it’s made with butter (very important). I use it to make pastries and tarts. Defrost the frozen puff pastry in the refrigerator overnight.
Ingredient
Food ration :
4 servingsCooking time :
45 minutes
6 oz
goat cheese
4 Tbsp
milk, warm
1 clove
garlic
1 tsp
lemon zest
1/2 tsp
salt
A few
arugula leaves
Cooking instructions
* Step 1
Preheat oven at 450 degrees F. Line a cookie sheet with parchment paper.
* Step 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.
* Step 3
Using a knife, make a slight cut 1/2 inch from the borders all around the pastry sheet without cutting through.
* Step 4
Slice the beets.
* Step 5
Mix the goat cheese and the warm milk. Add garlic, lemon zest, salt and pepper.
* Step 6
Spread mixture on the puff pastry within the cut borders.
* Step 7
Place the beets over the goat cheese mixture.
* Step 8
Slice the scallions, separating the white parts from the green parts. Sprinkle the white slices over the beets. Reserve the green slices.
* Step 9
Bake for 25 minutes (or the recommended time suggested by the manufacturer).
* Step 10
Sprinkle the green slices of the scallions. Arrange a few arugula leaves on top. Drizzle balsamic vinegar.
* Step 11
Serve and enjoy.
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