Beet and Goat Cheese Tart With Balsamic Reduction
Cook time: 1 hour 35 minutes | Yield: 6 servings
- 2 medium red beets
- 1/4 cup olive oil, plus 2 tablespoons plus more for drizzle
- 8 sprigs thyme, plus 2 tablespoons minced
- 1 large onion, thinly sliced
- 3 tablespoons maple syrup
- 4 ounces goat cheese, crumbled
- 1 sheet puff pastry
- 2 cups balsamic vinegar
- 1 cup arugula
Preheat oven to 375 degrees.
Add beets to a roasting pan with a wired rack lined at the bottom. Drizzle with some olive oil, salt pepper and thyme. Cover with foil and roast in the oven at 375 degrees for about an hour until you can pierce for a knife. Once they are roasted remove from the oven. Using paper towels remove the skin and discard. Slice thinly into rounds.
In a sauté pan heat olive oil and cook onions until caramelized about 20 minutes. Add 2 tablespoons of thyme and season with salt and pepper.
Add balsamic vinegar to a pot on low heat and reduce half way, about an hour.
Roll out puff pasty to a 12 by 12 square. Fold in the side (1 inch each end) to create a rim around the square. Place on a parchment lined sheet tray.
Evenly spread the caramelized onions. Top with the goat cheese. Shingle the beet rounds to cover the top. Drizzle with olive oil and season with salt and pepper. Place in the oven and bake for about 15-20 minutes until the puff pastry is golden brown. Remove from the oven when it is baked and drizzle with balsamic reduction. Serve with fresh arugula on top.