Roasted Beets ‘n’ Brie Puff Pastry Tart, a great way to use up some of that beet harvest, giving you an appetizer or even a quick lunch full of delicious flavors and textures!
Roasted Beets ‘n’ Brie Puff Pastry Tart, a delicious use of beets bringing out their amazing flavor with the aid of golden roasted puff pastry, and delicious rich brie.
Roasted beets are among one of my favorite ways to eat them. The caramelization that happens, all those natural sugars combined with a slight earthiness is quite pleasing to the palate. Add in creamy melted brie, and some puff pastry and you have a wonderful luxurious snack, appetizer, or light lunch. If you don’t want to roast them then boiling would work of course, and even raw sliced thin on a mandolin with the right dressing would provide quite a nutritious meal, and let’s not forget pickling them and served with a pungent feta, is another great way to enjoy this amazing root vegetable.
Beets and more Beets, why not Roasted Beets ‘n’ Brie Puff pastry Tart!
The farmers’ markets are pretty barren these days as we are still in a holding pattern of that winter want to be spring. The markets host lots of carrots, cabbage, some slim pickings of squash, and of course, loads of beets. We picked up a bag of Chioggia beets from Sunrise Organic Gardens. It’s always a favorite of ours to visit as they have our cats’ favorite wheatgrass. Didn’t really know what we were going to do with the beets, but was not to worry as creativity grows abundant in our house.
One way we get inspired is by looking at everything we have and what needs to be used, what’s in the freezer etc. Well, one thing Nicoletta and I noticed was puff pastry. A great light, buttery, crisp dough that would be a great partner to the flavors of the beets. In order to heighten the flavor profile of the roasted beets, we toss them in a good quality e.v.o. oil. I know we may sound redundant but in buying good quality products you are insured to get the best possible end result you are hoping for. With olive oil, we always get biologico D.O.P. (Denominazione di Origine Protetta) what this means is that is authentically a product made in a region of Italy, and truly organic Italian. What does that really mean, well most olive oil producers in Italy especially organic producers don’t mix oils and don’t use any genetically modified organics to grow their trees. It is simply relying on mother nature and the wonderful rich soil and ground, aided by natural fertilizers, that we find in all parts of Italy, giving us a flavor very unique to the different regions, and most of all, very flavorful. With that being said let’s get back to the roasted beets!
So we have the good quality olive oil which we tossed the beets in then we wrap them in foil and bake in the oven until knife tender. Once cooled, they are going to be sliced and arranged on top of the brie, on top of the puff pastry, and seasoned with more e.v.o. oil, thyme, salt, and pepper. The puff pastry is easy, only one important thing to remember is to score the edges about 2 cm in from all edges so that a nice border crust is formed housing in all those wonderfully caramelized beets and brie.
I love the smell of puff pastry baking in the oven, that buttery golden smell that makes you salivate as you watch through the oven door. I used to be amazed as a child looking through that oven door and the puff pastry rising and separating. My mom would make apple turnovers. I couldn’t wait to get them out and help drizzle icing on top. Then my favorite part biting in, yum! Well this Roasted Beets ‘n’ Brie Puff Pastry Tart, has me reminiscing and getting hungry. I am ready to take it out of the oven, and the aroma is wonderful. The buttery scent of the pastry, the oil, and herbs on the beets, that richness of the brie, amazing!
The beets look so beautiful with those distinct growing rings so apparent and nestled in that rich color that beets are known for. The puff pastry giving us that wonderful golden hue which makes the beets look ever so vibrant and rich, especially with that melted brie underneath. The first bite has me hooked. The crispiness and flakiness of the puff pastry music to my ears. The brie holding the beets with such tenderness and richness adding to the already buttery hint in the pastry. The beets earthy and sweet with a slight toothy texture, along with spikes of herbs and that rich grassy earthiness of the olive oil taking this tart to higher levels of taste, awakening your taste buds from their slumber. The funny thing is some people said this looks like a pepperoni pizza from afar; I have to agree and maybe that would be a way to entice your kids to eat their veggies, I don’t know. All I know is my children ate what I ate and in Italy that is the golden rule. There were no chicken fingers or fries, just good Italian home cooking, which we came to love and respect. Enjoy this Roasted Beets ‘n’ Brie Puff Pastry Tart, it has a way to brighten your day!
Song of the Day: “Don’t Stop till You Get Enough” by Micheal Jackson.Print
- 2 cups Chioggia small beets
- 2 table spoons good quality e.v.o. oil
- 2 tsp dried thyme
- Salt and pepper to taste
- 200 g brie cheese sliced thin
- 1 sheet store bought puff pastry, thawed, cut in half
- Preheat the oven to 400° F.
- Wash and peel beets, place them on aluminum foil, drizzle with olive oil, and wrap in the foil. Bake for 30 minutes to 1 hour depending on the size (ours were small), or until they are knife tender and can be pierced with the tip of a paring knife with ease. Once the beets are knife tender, remove them from the oven and set aside to cool in the foil wrap.
- In the meantime, take thawed store bought puff pastry and cut in half. You will get 2- 25 cm x 13 cm rectangles.
- Place on a parchment lined baking sheet.
- Score lightly with a pairing knife 2 cm from the outer edges, forming a nice border around the rectangles. Brush the edges with a little water.
- Take brie and slice into thin pieces. Place sporadically over puff pastry staying inside the borders.
- Slice the beets, now cooled.
- Place beets on top of brie. Drizzle with olive oil, sprinkle with thyme, season with salt and pepper.
- Bake in the pre heated oven at 400° F. for about 20 minutes or until bottom and edges are a nice golden brown.
- Take out of oven, slice and serve immediately
The store bought puff pastry comes with two rolls. Leave the puff pastry that you are not going to use back in the freezer for a later use, or if you want to make more than two of these tarts you can use it up.
Remember to score the edge to form a nice crust border but do not cut through fully just lightly score the surface.
- Serving Size: 4-6 servings
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