Savory Roasted Beet Root And Blue Cheese Tartelettes

1. 1

   Preheat oven to 350 degrees

2. 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. 3

   While beets are cooking take out one sheet of puff pastry to thaw. Best if placed on a sheet of parchment paper.

4. 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. 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. 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. 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. 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.

* Per serving · 4 servings · Values may vary.