I’ve been going to farmer’s markets for years. I am lucky to live in such a rural area, rich with hundreds of acres of rolling hills dotted with farms. The beauty of my town and its surrounding area never bores me, even after 32 years. I never tire of it.
This year I joined a CSA (Community Supported Agriculture). I go every week to my beloved Rogowski Farm in Pine Island, N.Y., in the Black Dirt region, to pick up the freshest produce you have ever seen. As I drive there I’m always so excited to see what Cheryl will have waiting for me. It’s different every week. For me it’s like Christmas in July!
This week one of her many goodies were beets. I decided these beauties needed to be showcased in a gorgeous tart.
Before we get to that, look at this view. I am a lucky girl:
The many other goodies I picked up:
Alright, now to the recipe:
Fig Glazed Roasted Beet Tart with Whipped Bleu Cheese and Rosemary
- 3-4 beets, greens cut off (Save to cook them for later – They’re delicious) roasted, peeled and sliced
- 1/2 package Puff Pastry, thawed (I use Pepperidge Farm)
- 1/2-cup bleu cheese, crumbled
- 8 ozs. cream cheese, softened to room temperature
- 2 tablespoons of half and half
- 1 clove garlic, minced
- Kosher salt and freshly ground pepper
- 1/2-cup fig preserves
- fresh rosemary, chopped for garnish
Roast the Beets
On a parchment lined baking sheet place your scrubbed and trimmed beets.Drizzle with olive oil. Place another sheet of parchment paper over beets, and fold parchment paper to make a packet. Roast at 350*F. for 1-2 hours according to the size of the beets. Roast until fork tender. Remove from oven, Set aside till cool enough to handle. When cooled you can peel the skins off easily with a paring knife. Slice into 1/2″ rounds and set aside.
Make the Cream Cheese
While the beets are baking lets get the whipped cream cheese done. In a medium bowl combine the bleu cheese, cream cheese, half and half and minced garlic. Whip with a mixer on medium speed till combined well. Add salt and pepper to taste.
*If you have a cracker nearby, smear some of this whipped deliciousness on that for a tasty treat.
Put it all together
In a small saucepan heat the fig preserves till melted and set aside. Now for assembly.
Preheat oven to 400 degrees F. Unfold the puff pastry onto a parchment lined cookie sheet. If using a tart pan, lay the puff pastry on top, press into tart pan and trim the excess pastry off. If you don’t have a tart pan you can make it into a rustic tart, sprinkle the cookie sheet with a bit of flour, roll out the pastry into a 9-by-11-inch rectangle. Score (don’t cut through) a half an inch from the edge, all the way around. When assembling, leave this part clear of filling and as it bakes it will make an edge.
Fill the pastry with approximately 1/2″ of whipped cheese mixture, next, layer the beets in any pattern you wish. Brush the top with the melted fig preserves. Put into hot oven.
Bake till the pastry is golden, approximately 25-30 minutes. Remove from oven and brush another layer of fig preserves on top, sprinkle with chopped rosemary. Let cool slightly. Remove tart from pan onto serving platter, and garnish with rosemary if desired.
Because this tart can be served warm or at room temperature, it makes a wonderful appetizer for entertaining, especially at the holidays, – the colors are so festive! It also makes a great lunch with a side salad.