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Roasted Beet and Pear Tart with Honey Whipped Feta, Clementine Vinaigrette, and Pistachios

Ingredients

  • 3 large beets
  • 3-4 Tbs olive oil
  • 1 sheet puff pastry
  • 1 pear I used Anjou
  • 1/4 cup chopped pistachios
  • Honey Whipped Feta adapted from Ina Garten ingredients and recipe listed below
  • Clementine Vinaigrette ingredients and recipe listed below
  • Honey Whipped Feta:
  • 2 oz cream cheese
  • 4 oz feta
  • 2 Tbs honey
  • dash of salt and pepper
  • 1/2 cup olive oil
  • Clementine Vinaigrette:
  • juice and zest from 1 clementine 1/3 cup when using a juicer
  • 2/3 cup olive oil
  • 2 large basil leaves cut into ribbons
  • dash pepper
  • 1 clove garlic grated
  • 1 Tbs honey

Instructions

  1. Preheat oven to 400
  2. Toss beets in enough olive oil to coat, wrap in individual foil packets and roast on baking sheet at 400 until soft (about 1 - 1.5 hours depending on size), cool to handle
  3. Remove peel by rubbing with a towel, paring knife or rubbing while running under cool water
  4. Slice beets into 1/4 inch discs
  5. While beets are roasting prepare vinaigrette by combining all ingredients in a Mason jar and shake vigorously
  6. While beets are roasting prepare the Honey Whipped Feta.
  7. Combine cream cheese and feta in a food processor and pulse. Add olive oil, honey, salt and pepper and pulse until combined
  8. Cover a baking sheet with parchment paper
  9. Unfold puff pastry and lay flat on parchment
  10. Score a 1/2 inch perimeter around the outside edge of the pastry, careful not to cut all the way through
  11. Use a fork to prick the inside of the pastery all over -- this allows the outside to puff out and the inside to stay flat
  12. Lay beets flat on the inside of the pastry
  13. Cut pear into 1/4 inch slices and lay on top of the beets
  14. Bake at 400 for 20-22 minutes
  15. Add feta to a zip top bag, cut a small (ish?) piece of the corner of the bag and add to beet tart in a design that blows your dress up
  16. Drizzle with Clementine Vinaigrette
  17. Toss pistachios on top
  18. Garnish with Clementine Zest