Beet and Goat Cheese Tart

Beet and Goat Cheese Tart
Makes 8 to 10 servings

1 pound small beets, peeled
4 ounces goat cheese, softened
4 ounces cream cheese, softened
2 tablespoons butter, softened
¼ cup chopped fresh mint
½ teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper, divided
½ (17.3 ounce) package frozen puff pastry, thawed
Garnish: fresh mint leaves

1. Preheat oven to 350˚. Using a mandolin or very sharp knife, cut beets into very thin slices. In the work bowl of a food processor, combine goat cheese, cream cheese, butter, mint, ¼ teaspoon salt, and ¼ teaspoon pepper. Process until mixture is smooth.
2. Spray a baking sheet with nonstick cooking spray. On a lightly floured work surface, unfold pastry, and gently roll out to a 10-inch square. Place puff pastry on prepared pan. Evenly spread goat cheese mixture over pastry, leaving a ½-inch border around edges. Arrange beets overlapping each other on top of cheese mixture, and sprinkle with remaining ¼ teaspoon each salt and pepper. Spray beets with nonstick cooking spray. Bake 30 minutes or until crust is brown and beets are tender. Let cool to room temperature. Cut into 2-inch squares. Garnish with fresh mint leaves.

 

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