ASPARAGUS AND BEET TART RECIPE

asparagus and beet tart Recipe image

Provided by á-7976

Number Of Ingredients 11

3 small beets
2 tbsp. unsalted butter
1 onion, halved and thinly sliced
. 2 tsp chopped fresh lemon thyme or regular thyme
kosher salt and freshly ground pepper
1 sheet frozen puff pastry, thawed
1 lg egg, lightly beaten
1/2 bunch thin asparagus, trimmed and cut in 3 inch pieces
2 tbsp. olive oil
2 oz goat cheese, crumbled
1 tbsp. chopped fresh chives

Steps:

1 preheat the oven to 425. put the beets in a small baking dish and add about 1/2 inch water. cover with foil and bake until the beets are easily pierced with the tip of a knife, 1- 1 1/2 hours. remove the beets to a plate and let cool. wipe off the skins with a paper towel and slice into small wedges, set aside. 2. meanwhile, heat the butter in a med. skillet over med heat. add the onion, 2 tbsp. water, 1 tsp thyme, a big pinch of salt and a few grinds of pepper and cook, stirring occasionally, until the onion is tender and caramelized, 20-25 minutes. (add 1-2 tsp more water to the skillet, if needed) transfer the onion mixture to a food processor and puree until smooth. let cool. 3 roll out the puff pastry into a 9 x 11 inch rectangle on a sheet of parchment paper. transfer the dough on the parchment to a baking sheet. score a 1 inch border around the edge of the dough with a paring knife, brush the border with the beaten egg. spread the onion puree inside the border. 4. combine the beets, asparagus, olive oil, the remaining thyme, 1/2 tsp salt, and a few grinds of pepper in a bowl and toss to coat. arrange on top of the onion puree. 5 bake the tart until the dough is well browned and the asparagus is tender, 30-35 minutes. scatter the goat cheese and chives on top. serve warm or at room temperature.