Beets are the hero in this beautiful tart, but the fresh flavors of goat cheese, watercress and pumpkin seeds add layers of flavor, while the buttery puff pastry gives it that rich flakiness that makes this a crowd favorite. You can find the recipe in our cookbook Herbs for Flavor, Health and Natural Beauty.
4wholeSmall red beetsboiled until tender, peeled & sliced
2wholeSmall yellow beetsroasted, halved
1tbsp.Pumpkin seedsroasted (optional)
Preheat oven to 425 degrees. Unfold puff pastry onto a parchment lined baking sheet. Cut 1/2” wide strips from all 4 sides of puff pastry and set aside. Brush remaining sheet of dough with egg white. Place reserved strips of puff pastry along edges on top of pastry sheet, creating a border. Press to seal.
Brush edges of pastry with egg white. Using a fork, poke center area of puff pastry all over to prevent pastry from rising too much. Sprinkle sesame seeds along edges.
Bake for 20-25 minutes or until golden brown. Remove from oven and let cool completely.
In a medium size bowl, combine goat cheese and cream cheese. Season to taste with salt and pepper.
Spread mixture over cooled puff pastry. Sprinkle dill over cheese mixture. Place beet slices, watercress and micro greens evenly over cheese. Sprinkle with pumpkin seeds if desired.
Cut into squares and serve.
If yellow, pink, or chioggia beets are not available, you can use red beets.