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Beet Tart With Tomatillo
Rini
Beet tart made with freshly roasted beets and placed on a puff pastry sheet
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Prep Time
20
minutes
mins
Cook Time
40
minutes
mins
Total Time
1
hour
hr
Course
brunch
Cuisine
American
Servings
6
Squares
Calories
498
kcal
Ingredients
1x
2x
3x
1
sheet
puff pastry
2
beets
Medium sized
2-3
tomatillos
½
cup
mixed greens
½
cup
feta cheese
½
cup
walnuts
chopped
½
cup
extra virgin olive oil
1
tsp
salt
1
tsp
pepper
1
tsp
dried oregano
1
tsp
basil
Instructions
Preheat oven to 375 degrees
Individually wrap the beets and place them in the oven for 30 minutes
Remove one puff pastry from the package and set it thaw it at room tempreture
Remove the tomatillo leaves and was them thoroughly
Cut the roasted beets into thin slices
Cut the tomatillos thinly too
Roll puff pastry sheet to fit a baking tray
Place the rolled puff pastry on a baking tray
Fold down about ½ an inch all around
Brush the top of the puff pastry with olive oil. Brush only a light coat but coat evenly
Lay down the greens on the puff pastry. Avoid the folded down edges
Place the beets and tomatillo alternately on the puff pastry
Brush the top of the beets and tomatillo with oil lightly before placing tray in oven
After about 15 minutes, remove the tart and brush the edges with olive oil
Top the tart with the remaining ingredients and place it back in the oven
Let it bake for another 20 minutes and then allow it to cool.
Top with a balsamic vinaigrette reduction
Nutrition
Serving:
6
g
Calories:
498
kcal
Carbohydrates:
23
g
Protein:
6
g
Fat:
42
g
Saturated Fat:
8
g
Cholesterol:
11
mg
Sodium:
651
mg
Potassium:
194
mg
Fiber:
2
g
Sugar:
3
g
Vitamin A:
115
IU
Vitamin C:
3.5
mg
Calcium:
82
mg
Iron:
1.9
mg
Keyword
beet recipes, puff pastry recipes, savory tart recipes
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