Beet and Goat Cheese Tarts Recipe | Easy and Delicious

Ingredients:

1. Three to four medium beets, any color
2. 8 tablespoons of olive oil
3. 4 tablespoons of red wine vinegar
4. 2 tablespoons of your favorite grainy mustard
5. 1 15 by 10 sheet of purchased puff pastry (all-butter is best)
6. ½ pound of your favorite goat cheese
7. Salt and pepper
8. ½ pound of peppery greens (about two big handfuls)
9. Edible flowers for garnish

Cooking steps:

• Preheat the oven to 425 degrees Fahrenheit. Place the clean beets on a piece of tin foil and wrap them tightly. Bake for 45 minutes to an hour, or until the beets are tender.
• Once the beets are cool enough to handle, trim the ends and peel them. Slice the beets in half and then thinly slice them for a fan pattern on the tarts.
• Cut out four rounds of puff pastry using a larger and smaller ring. Score the inner circle to dock the dough. Place the dough on a sheet pan and bake at 400 degrees Fahrenheit for about 10 minutes.
• Remove the puff pastry crusts from the oven. If the center has risen, trace the scored line with a sharp paring knife and push it down to create a flat center with a crust ring.
• In a bowl, whisk together grainy mustard, vinegar, olive oil, salt, and pepper to make the mustard vinaigrette for the tart and greens.
• Spread a teaspoon of mustard vinaigrette on top of each puff pastry crust. Crumble goat cheese over the mustard vinaigrette and arrange the sliced beets on top.
• Bake the tarts at 350 degrees Fahrenheit for about 15 minutes, or until the cheese melts and the crust becomes golden brown.
• Drizzle more mustard vinaigrette on top of the tarts and serve them with a side of peppery greens. Garnish with edible flowers for an elegant touch.