Ingredients
- 1 Puff pastry (premade or homemade)
- 3 medium sized beets – roasted until tender from Bonton Farms
- 8oz goat cheese from Lost Ruby Ranch
- 6oz ricotta
- 2-3 tbsp runny honey plus more to drizzle from Round Rock Honey
- 1 tsp fresh thyme from Braga Farms
- a little olive oil from Texas Olive Ranch
- salt and freshly ground pepper
- a little extra honey to drizzle on tarts before serving
Instructions
- Preheat the oven to 400F.
- Mix the goat cheese, ricotta and honey together in a bowl.
- Unroll the puff pastry but keep it on the paper it is wrapped in. Place on a large baking tray and roll to desired size but not too thin.
- Score a small border around the edges of each piece with a knife and then prick within the border with a fork.
- Bake for 14 minutes or until puffed and golden.
- Press the middle of the tarts to flatten. Gently spread the cheese mixture within the border of each tart – take care as the puff pastry is flaky and fragile.
- Thinly slice the beets and arrange on the goat cheese mixture. Drizzle with a little olive oil and season with salt and pepper.
- Return to the oven for 8-10 minutes, or until the cheese has melted.
- Serve with a sprinkling of thyme leaves and a drizzle of honey.
Original recipe by Supergolden Bakes
