Red beets and goat cheese on puff pastry - a combination made in heaven!
Use product immediately upon removal from refrigerator as there is no need to thaw! No need to use flour and a rolling pin to stretch the dough.
Dough will roll out and cut easier if it is chilled. If you're trying to create a specific shape, keep the pastry as cold as possible (but not frozen) and it will be easier to make precise cuts.
If you want to keep the inside from rising as much as the edges, just use a paring knife to score a border. Don’t cut the dough all the way though! Use a fork to prick the dough. The pastry will still be light and flaky with the edges puffed up and the center will stay down.
Pop the dough in the fridge after working with it, while the oven preheats. This step gives the fat in the dough a chance to re-solidify, to get an even better baking result.
Egg-wash: Just before baking, brush your puff pastry with egg wash (1 large egg with about 2 tablespoons water, beaten) to give it an attractive shine and color.
To seal the pastry edges for any stuffed pocket-style pastry, just brush a thin layer of water or egg whites along the edges and press them together to make them stick.
Crimp edges of smaller pastries like hand pies with a fork. Larger pastries can be crimped with your fingertips.
Serve soon after baking! Puff Pastry is best when fresh, so ideally bake close to serving. Only few recipes are great to make ahead. Puff Pastry is best when baked and served the same day.
To unroll the dough, remove dough from package and gently separate the dough and parchment paper from the roll, so that the dough on paper begins to lay flat. Be careful not to separate the dough from the parchment paper. There may be some sticking, but the dough and paper should easily pull away from the roll.
Once the dough is lying flat on the baking tray, cut off or tuck any excess paper under, so it does not hang over the edge.
1. For Beet Pesto: Preheat the oven to 375°F.
2. Peel and chop beets it into ½ in. cubes and place the pieces on a large baking sheet. Add chopped garlic and drizzle with olive oil, salt and pepper. Roast in the oven for 40 to 50 minutes, or until beets are soft and juices are seeping out. Allow beets to cool completely.
3. Add all beet pesto ingredients (except for the oil) to a food processor or blender and pulse several times. Leaving the food processor running, slowly add the olive oil until all ingredients are well combined. If the pesto is too thick for your blender to process, add a small amount of water until desired consistency is reached.
4. Tart Assembly: Preheat the oven to 400°F. Unroll refrigerated Puff Pastry Dough with parchment paper onto baking sheet, and cut long side in 6 dough strips.
5. Spread the beet pesto over each strip, leaving a ¼ in. border uncovered. Add the beet greens, followed by the goat cheese (broken into small pieces) and mozzarella. Note: the beet greens will cook down in the oven.
6. Bake tart until edges are golden brown (about 20 min). Drizzle with balsamic glaze and serve warm.