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Independence Beet, Blueberry & Goat Cheese Tart
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 
Course: Appetizer
Keyword: beets
Servings: 16
Ingredients
  • 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
Instructions

  1. 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.

  2. 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.
  3. 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.

  4. 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.

  5. Bake tart 5 minutes or until goat cheese is softened and tart is warm. Do not over bake.