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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Lemony Beet Tarts Recipe

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This recipe for Lemony Beet Tarts is from Janet's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 T olive oil
3 T finely shredded lemon peel
1 to 1 1/2 pounds baby beets, scrubbed, trimmed, and cut into wedges
1/2 17.3 ounce package frozen puff pastry (1 sheet) thawed
2 ounces soft goat cheese
2 tsp snipped fresh thyme
Directions:
Directions:
1. Preheat oven to 400 degrees. In a large bowl stir together olive oil, lemon peel, 1/4 tsp kosher salt, 1/4 tsp black pepper. Add beets; toss to coat. Divide beet mixture among 6 3 1/2 inch muffin cups or 6 6 ounce custard cups. Cover with foil and bake 25 minutes or until beets are tender.
2. Meanwhile, on a lightly floured surface, roll pastry to a 12 X 10 inch rectangle. Using a 4-inch round cutter, cut pastry into 6 circles. (Chill until ready to use)
3. Remove pan from oven. Uncover beets; top each cup with pastry cut-out. Carefully tuck pastry edges into cups. Bake 15 to 20 minutes more or until pastry is puffed and golden brown. Cool on wire rack 5 minutes. Meanwhile, stir together goat cheese and snipped fresh thyme. Loosen edge of tart; invert onto a serving plate. Top with goat cheese mixture and additional lemon peel.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
These tarts can serve as appetizer or placed over a bed of dressed greens for a salad.

 

 

 

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