No Fourth of July Party would be complete without the requisite red, white and blue food. Most of the time these recipes center around dessert, but I’ve taken patriotic food to the next level with this recipe for an Independence Beet, Blueberry & Goat Cheese Tart. It’s a little sweet, a little savory and oh so delicious. It’s a perfect way to kick off your July 4th gathering.
You’ll only need 5 ingredients and a little patience to pull this together. Be sure to drain the beet spirals well and blot on paper towels to absorb some of the red color. And wash any red color from your hands before moving on to add the goat cheese. The color from the beets transfers easily, but with a little care, you can keep your colors separate.
To help make nice, even rows, use toothpicks or skewers to mark your pattern. Once you fill in with the goat cheese and beet spirals simple remove them.
- 2 cups beet noodles
- 1/2 of a 17.3 ounce package Puff Pastry Sheets (1 sheet), thawed according to package directions
- ½ cup fig spread or orange marmalade , melted
- 8 ounces goat cheese , crumbled
- ½ cup blueberries
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Preheat oven to 400°F. Fill medium saucepan with water and bring to a boil. Add beet noodles and boil 1 minute. Place beets in colander and run under cool water to remove excess color. Drain beets and blot well on paper towels.
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Lightly grease or line a baking sheet with parchment paper. Unfold the pastry sheet on a lightly floured surface. Roll pastry into a 12 x 16-inch rectangle. Place on prepared baking sheet. Prick pastry all over with fork. Bake 10 minutes or until golden.
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Brush pastry all over with melted fig spread. In top left corner, spread about ¼ cup goat cheese into a 3 x 5-inch rectangle. Arrange blueberries, in rows, over goat cheese.
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On remaining tart area, arrange beet noodles in 4 rows about 1-1/2 inches wide each, leaving about 1-inch between rows. Carefully place crumbled goat cheese between beet spiral rows.
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Bake tart 5 minutes or until goat cheese is softened and tart is warm. Do not over bake.