Description
These Roasted Beet and Chive Tarts make a colorful and flavorful appetizer or light meal. Sweet roasted beets are paired with a creamy ricotta and feta filling, infused with garlic and fresh chives, all nestled in a flaky puff pastry crust. Mixing red and golden beets adds visual appeal and a delightful balance of earthy and sweet flavors.
Ingredients
Beets
- 4-5 Red or Golden Beets, medium to small sized (mix and match encouraged)
- 2 tbsp Avocado Oil
Dough
- 1 sheet Frozen Puff Pastry, thawed
- 1 tbsp Flour (approximate amount for dusting)
Filling
- 1 cup (8 oz) Whole Milk Ricotta Cheese
- ½ cup (4 oz) Feta Cheese
- 1 clove Garlic, roughly chopped
- 1 bunch Chives, roughly chopped
- Salt and Pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to get ready for roasting the beets and baking the tarts.
- Roast Beets: Coat the beets evenly with avocado oil and wrap them tightly in aluminum foil. It’s fine to group multiple beets together in a single packet. Place these packets on a baking tray and roast in the oven for about 30 minutes or until the beets are tender when pierced with a fork.
- Roll Puff Pastry: While the beets roast, lightly dust your work surface with flour and roll out the thawed puff pastry into a 15-inch square. Cut this into 4 equal squares to form the tart bases.
- Prepare Pastry Bases: Score a half-inch border all around each pastry square, being careful not to cut through. Prick the center areas lightly with a fork to allow steam to escape and prevent puffing in the center.
- Partially Bake Pastry: Place the prepared pastry squares on a parchment-lined baking tray and bake them in the oven for 20 minutes. This partially cooks the pastry and sets the borders.
- Make Filling: While the beets and pastry are baking, combine the ricotta, feta, chopped garlic, and chives in a food processor. Pulse until the mixture is smooth and creamy. Season with salt and pepper according to your taste.
- Prepare Beets and Pastry: Remove the roasted beets and partially baked pastry from the oven, but keep the oven on. Carefully unwrap the beets, peel off skins if preferred, and slice them thinly into 1/8 inch slices. Set the pastry aside.
- Assemble Tarts: Divide the ricotta-chive filling evenly among the four pastry squares, spreading it over the centers within the scored borders. Arrange the sliced beets on top of the filling.
- Final Bake: Return the assembled tarts to the oven and bake for an additional 10 minutes or until the filling starts to brown slightly and the pastry edges are golden and crisp.
- Serve: Remove from the oven, let cool slightly, then serve and enjoy these vibrant, delicious tarts.
Notes
- Mixing red and golden beets not only enhances color but also balances flavor.
- Puff pastry can be replaced with a homemade tart dough if preferred.
- Peeling the beets after roasting is optional, depending on texture preference.
- These tarts are best served warm but can be enjoyed at room temperature.
- Use a food processor or blender to ensure a smooth, well-mixed filling.
- Adjust salt and pepper to your liking, especially considering the saltiness of the feta.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
