"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Veggie Tart Recipe

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This recipe for Veggie Tart, by , is from Sherri's Recipes, 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!

Sherri Parent


3 medium-sized red beets
3 medium-sized golden beets
1 frozen pie crust
1 1/2 oz goat cheese
1/2 tsp salt
1/2 tsp pepper
1 tsp fresh thyme leaves
1 Tbsp honey
1 Tbsp red wine vinegar
1 large egg, beaten

Bundle and wrap red beets in foil. Bundle and wrap golden beets in foil. Roast for 1 hour at 400 degrees.
Cool, then peel and slice into 1/8 inch slices.
Thaw pie crust dough.
Roll out onto parchment paper to 14 circle (may need a little flour for dusting).
Place parchment paper and dough onto cookie sheet.
Spread cheese on dough leaving 2 inch border. Beginning in center, arrange beet slices on cheese in overlapping concentric circles. Stir together honey and vinegar until smooth. Drizzle over beets. Sprinkle with salt, pepper, and thyme. Fold edges over toward center. Brush egg onto folded dough. Bake at 400 for 30 minutes. Cool 10 minutes before cutting into wedges.

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