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Roasted Beet and Goat Cheese Tartlets with Candied Walnuts
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Course Appetizer
Cuisine American
Servings 4 people

Equipment

  • Baking Sheet
  • Skillet
  • Mixing Bowl

Ingredients
  

  • 1 sheet puff pastry, thawed
  • 2 medium beets, peeled and cut into 1/2-inch cubes
  • 4 ounces goat cheese, softened
  • 1/2 cup walnut halves
  • 2 tablespoons brown sugar
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 teaspoon fresh thyme leaves
  • Salt and black pepper
  • 1 tablespoon honey

Instructions
 

  • Preheat the oven to 400 degrees F. Toss the beet cubes with olive oil, salt, and pepper on a baking sheet. Roast for 25 minutes until tender. Set aside to cool slightly.
  • While the beets roast, cut the puff pastry into four 4-inch circles and place them on a parchment-lined baking sheet. Prick each circle several times with a fork. Bake for 12 minutes until golden and puffed. Let them cool.
  • Melt the butter in a small skillet over medium heat. Add the walnuts and brown sugar. Stir for 3 to 4 minutes until the sugar melts and coats the nuts. Spread the candied walnuts on parchment to cool.
  • Spread a layer of softened goat cheese over each cooled pastry round. Top with roasted beets and a few candied walnuts.
  • Finish with fresh thyme leaves and a light drizzle of honey. Serve at room temperature.

Notes

Make the beets and candied walnuts up to a day ahead and store them separately in the fridge. Assemble the tartlets just before guests arrive so the pastry stays crisp. If you want a touch more acidity, add a few drops of aged balsamic along with the honey.
Course: Appetizer
Cuisine: American
Equipment: Baking Sheet, Skillet, Mixing Bowl