Beet and Scallion Tart

Beet and Scallion Tart

Time: 15 minutes prep; 30 minutes cook      
Yield: 4-6 servings

1 sheet puff pastry, thawed but still cold
5 scallions, cut at an angle in thin ovals using most of greens
3 tbs. olive oil (blood orange flavored is especially nice)
2-3 beets, scrubbed and very thinly sliced
1/2 tsp. salt
freshly ground pepper
1/4 c. crumbled goat cheese
1/2 tsp. fresh thyme leaves stripped from stem (or 1/4 tsp dry)

1. Preheat the oven to 400º.

2. Unfold the pastry and roll out slightly. Fold edges in a a bit to make a rim around the rectangle. Spread scallions over the pastry within the border.

3. Toss sliced beets with olive oil, salt and pepper, and spread these evenly on top of scallions (you can try to make a nice design but not necessary). Be sure to pour any extra oil on top. Sprinkle with goat cheese followed by thyme.

4. Bake for about 25-30 minutes or until pastry is golden and beets are cooked tender when tested with a knife.

Nice hot or room temperature.  If you need to reheat, do so in a slow oven - 200º for 20 minutes.