Beet Tarts with Goat Cheese and Caramelized Onions

Ingredients

14 ounces puff pastry (store bought or homemade)

About 4 medium sized beets

2 tablespoons olive oil; 1 tablespoon butter

2 large red onions

1 tablespoon maple syrup (or honey)

1 tablespoon balsamic vinegar

6 ounces soft goat cheese (room temperature)

1 egg

2/3 cup freshly grated parmesan cheese (optional)

Salt and pepper

For optional Garnish: 2/3 cup balsamic vinegar

2 tablespoons maple syrup or honey

Instructions

Place the beets in a lidded oven-proof pot and drizzle with 1 tablespoon olive oil, evenly coating the beets. (Do not peel or remove the roots from the beets; this helps to preserve the nutrients and flavor.) Bake the beets, covered, at 375 degrees for about 45 minutes, or until a knife can be easily inserted into the center. Let cool. Peel and cut in half, then slice very thinly to obtain half-moon shapes.

Caramelize the Onions: Slice onions very thinly. Melt 1 tablespoon butter over medium heat and add onions, 1 tablespoon olive oil and a pinch of salt. Cook for about 20 minutes, stirring occasionally. When the onions are golden, add 1 tablespoon balsamic vinegar followed by 1 tablespoon maple syrup. Stir well and continue to cook for another 10-15 minutes. Remove from heat and set aside.

Cheese filling: Blend the goat cheese and egg until evenly mixed; add a small dash of salt and a generous dash of pepper. If using store bought dough, thaw overnight in refrigerator. On a lightly floured surface, roll the chilled dough into a large rectangle and get it as thin as you can. Cut into strips 12 inches by 2 ½ inches; you should easily get 10 strips. Keep cool until ready to assemble.

Assemble: Spread 1 ½ teaspoon of cheese filling across the strip, staying away from edges. Scatter about 1 tablespoon onion, and parmesan cheese if using. Place beet slices along the upper half of pastry, rounded top poking out just above top edge. Fold the dough in half, lengthwise to cover ¾ of the beet and press down gently. Roll the strip inwards on itself. Use a bit of water or egg wash to glue the end. Place tarts in a buttered muffin tin or on a parchment lined baking sheet and bake for 50-60 minutes. Too make balsamic reduction, put the vinegar and maple syrup in a pan and cook gently for about 10-15 minutes, or until it has thickened enough to coat the back of a spoon.

Recipe from Aube Giroux’s Kitchen Vignettes for PBS