Roasted Beet Tart
3-4 small red beets
3-4 small yellow beets
1/4 cup Prima Olive’s Peach Balsamic
1 tablespoon water
1 frozen puff pastry sheet, thawed
1 tablespoon fresh orange juice
¼ cup Prima Olive’s Blood Orange Olive Oil
1 1/2 teaspoons honey
1 1/2 tablespoons chopped hazelnuts, toasted
1 1/2 teaspoons fresh thyme leaves
1/2 teaspoon flaked sea salt
¼ cup Prima Olive’s Espresso Balsamic
1 1/2 ounces goat cheese, crumbled (about 1/3 cup)
Preheat oven to 400°F.
Place beets on a large piece of foil; bring edges of foil to center. Add 1 tablespoon water to beets; crimp edges of foil to seal. Bake for 1 hour or until beets are tender when pierced with a fork. Remove foil; discard. When cool enough to handle, peel beets, and thinly slice using a mandoline or sharp knife.
Place puff pastry sheet on a large piece of parchment paper. Place parchment paper with puff pastry on a baking sheet. Score a 1-inch border around edge of puff pastry with a paring knife; prick area inside border several times with a fork. Bake pastry for 14 minutes or until light golden, and remove from oven.
Arrange beet SLICES (SEPARATE by color) on a plate and drizzle Peach balsamic over beets(this can be done a day ahead). Place BEETS OVER puff pastry, inside border, so that slices overlap by about 1/2 inch. Bake for 12 minutes or until crust is golden brown. Mix blood orange olive oil and orange juice and brush over beets; drizzle with honey. Sprinkle hazelnuts, thyme, salt, and goat cheese over tart. Cut into 6 slices.