Savory Roasted Beet Root And Blue Cheese Tartelettes Recipe

Name: Savory Roasted Beet Root And Blue Cheese Tartelettes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3-4 small to medium beets (golden and purple); extra virgin olive oil to drizzle; salt and pepper; 1 sheet of frozen puff pastry dough thawed according to package directions.; 1 medium yellow onion; 2 ounces Maytag Blue Cheese - crumbled; 1/2 cup coarsely chopped walnuts; 1 handful of flour for dusting your work surface; 1 large egg; 1 tablespoon of water; zest of one medium orange

Servings: persons

3-4 small to medium beets (golden and purple)
extra virgin olive oil to drizzle
salt and pepper
1 sheet of frozen puff pastry dough thawed according to package directions.
1 medium yellow onion
2 ounces Maytag Blue Cheese - crumbled
1/2 cup coarsely chopped walnuts
1 handful of flour for dusting your work surface
1 large egg
1 tablespoon of water
zest of one medium orange

1
Preheat oven to 350 degrees
2
To prepare beets, trim the ends and wash. Place in a small cooking pan. Drizzle with olive oil. Lightly salt and pepper then cover the pan with aluminum foil. Bake at 350 for 45 minutes. They are ready when a fork easily pierces them. Remove from oven and allow to cool completely. Turn the oven temperature up to 400 degrees.
3
While beets are cooking take out one sheet of puff pastry to thaw. Best if placed on a sheet of parchment paper.
4
Cut the onion into thin strips. Place a heavy skillet on low to medium heat. Add 1 tbsp of olive oil. The pan is ready when the oil is shimmering. Saute the onions for about 20-30 minutes until a nice golden brown color. I added a dash of sugar toward the end to add to the sweetness of the onions. Set the onions aside.
5
Once your pastry dough has thawed (about 40 min.), unfold sheet onto a lightly floured surface. Cut into 4 equal squares. Transfer to a baking sheet pan covered with parchment paper.
6
The beets should be cooled by now. Peel each beet and dice. Divide evenly among the four tarts leaving about a 1/2 inch border. Do the same with the caramelized onions, blue cheese and walnuts.
7
In a small bowl beat together the egg and water with a fork or whisk. Brush the edges of each tart with the egg mixture.
8
Lightly drizzle each tart with olive oil. Bake at 400 degrees for 15 minutes. Top each with a light sprinkling of orange zest. Serve hot.

287

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3-4 small to medium beets (golden and purple), extra virgin olive oil to drizzle, salt and pepper, 1 sheet of frozen puff pastry dough thawed according to package directions., and more.

Yes, Savory Roasted Beet Root And Blue Cheese Tartelettes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Savory Roasted Beet Root And Blue Cheese Tartelettes

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