Is summer really over? I guess you could say it’s close to its end. We are left in that limbo between warm days and cool breezy nights blending fall and summer together.
This summer has given me an opportunity to expand my horizons in the kitchen. I have worked with a lot of new ingredients, tried a few new tricks and planned many menus. Fortunately I am given the opportunity of freedom when it comes to menus, creating and presentation, something which can be very rare in a kitchen that follows a strict menu or doesn’t have the means to do so.
One ingredient that stood out the most was beetroots. A root vegetable that has a leafy green and a taproot, which is simply referred to as a beet.
OK, I know you’re thinking, “A beet? Really?”
I can say that this summer has brought me closer to beets. They are sweet, earthy and can truly transform themselves into many different dishes.Sneaking their way into salads or accompanying a main dish.
Roasted, steamed, diced, julienned, pureed, boiled down in a pot of port wine to create a syrupy perfection to drizzle on top of a decadent goat cheese dish. Yes, the beets and i went there. We conquered outlandish menus and created upscale dishes that dinner guests exhaled like candy.
I know, beets are old school. They have been around longer than I have existed on this planet. I just think that certain generations sometimes, maybe, perhaps, err, give beets a bad wrap. They don’t always have to be pickled you know, (but pickled beets are mighty delicious on top of deviled eggs — don’t knock it until you try it…just saying.) Just give beets a chance.
If you’re a beet lover, then more power to you. If you’re a beet hater all I’m asking you to do is to reintroduce yourself and maybe spark up a new relationship. Not only are beets tasty they are packed with a HUGE amount of vitamins and they can always be helpful when it comes to tie-dyeing shirts.
I thought this beet tart would be a great way to transition my way out of summer and into the fall season. An easy and simple recipe to make for a snack, lunch or to impress some guests as a pre-dinner appetizer. I suggest baby beets if you can find them and the more colors the merrier.
Beet & Goat Cheese Tart
Ingredients:
1 sheet of puff pastry, thawed
2 beets
2 tablespoons olive oil
1 egg beaten
8 ounces goat cheese, crumbled
1 tablespoon fresh oregano, chopped
salt & pepper
Honey for drizzling
Preheat the oven to 425 degrees. Place each beet in a piece of foil and drizzle with 1 tablespoon of olive oil and sprinkle each with salt and pepper. Place on a baking sheet and roast in the oven for 1 hour. Remove from the oven, unwrap the beets and allow to cool enough to handle. Once cool to touch remove the skin, which should be easily peeled off. Slice each beet, using a knife or mandolin, 1/4-inch thick. If using golden and red beets, begin with the golden so the colors do not bleed.
Place the puff pastry on a baking sheet and brush with the beaten egg. Sprinkle with half of the goat cheese. Arrange the beets on top. Sprinkle with the remaining goat cheese, salt and pepper and the fresh oregano
Bake in the oven for approximately 25 minutes or until the pastry is golden brown on the top and the bottom is cooked through.
Allow to cool. Slice into squares and drizzle with honey. Serve at room temperature.
