This tart was made for my contribution to the Seasonal Foodie Collab on Instagram. Each month, we have 2 seasonal produce foods to create dishes from. December’s foods are beets and citrus. I have made plenty of salads with beets and citrus, which I loved, this time I wanted to branch out. I tried a traditional red velvet cake, where the cake is dyed with beet juice. It didn’t work, so these tarts were my backup plan. Oh what a tasty backup plan though!!
You can use a pie dough if you want, but I like puff pastry. I never make my own, I prefer to buy it. It is just kind of a time consuming dough to make, not hard, but time consuming.
Start by roasting your beets. I wash mine, trim the stem, wrap in tinfoil, place on a baking sheet, and bake at 400 degrees until tender. It took about 70 minutes for these ones I made. Let them cool completely then peel and slice. I like me slices fairly thin for this particular dish. As shown in photos.
Now, time to assemble. Cut the puff pastry in circles. The size of circles will depend on the size of your beets and how you want the tarts to look. Maybe you want the pastry to be bigger than the beets. If so, cut a larger circle. I wanted mine to be almost the exact size of my sliced beets, so I used my 2 inch biscuit cutter. Place all pastry circles on a parchment lined baking sheet.
Next, prep the ricotta filling. I mixed ricotta with a little olive oil, orange zest and honey.
Next, scoop on a small amount of ricotta mix. Top with a beet slice and press down lightly.
While it is baking, I like to prep my vinaigrette. My all ingredients together. I always prefer to shake in a mason jar.
Bake until the puff pastry has spread apart in layers and are lightly golden brown around edges.
So, if you are looking for a new appetizers or small meal, you should definitely try these. Other than roasting the beets, which can be done in the microwave, this is pretty easy to throw together.
I really love roasted beets, but also really love the orange vinaigrette. It is so good!!
Then to top it all, I added some chopped walnuts. Yum!
Roasted Beet Tart with Orange Vinaigrette
- 1 roasted beet
- 1 puff pastry sheet
- 1/2 cup ricotta
- 2 teaspoons honey
- 1 teaspoon orange zest
- 3 tablespoons walnuts, chopped
- 2 tablespoons olive oil
- 2 tablespoons orange juice
- 2 teaspoons honey
- 1 teaspoon yellow mustard
- Preheat oven to 375 degrees. Peel and lightly slice roasted beet. Set aside.Mix ricotta, honey and orange zest. Set aside. Decide what size circle you want for your tarts, cut 6 circles from the puff pastry sheet in that size. I used a 2 inch biscuit cutter. Place circles on a parchment lined baking sheet. Place ricotta mix on center of each circle. I used my 2 teaspoon portion scoop. Lay a slice of roasted beet on each dab of ricotta. Bake for 10-15 minutes. While they are baking, start the vinaigrette. Add all ingredients to small bowl or mason jar. Shake to combine or mix if you are using a bowl. Set aside.You can tell when the tarts are ready becuase the layers will be separated and lightly golden brown. Remove from the oven and allow to cool slightly. Drizzle with a touch of vinaigrette, and top with the chopped walnuts. Now, sit back and enjoy. You deserve it.