Monday, August 24, 2015

Roasted Beet, Caramelized Onion and Goat Cheese Tart

A  twist on a classic beet and goat cheese salad, ingredients are assembled in a tart crust and baked.  Lovely on it's own or serve as an accompanyment to simple grilled meat or fish.

 recipe developed for Celebrity Goat Cheese
Prep Time: 15 minutes
Cook Time: 40 minutes

Makes 8 servings

1 cup balsamic vinegar
3 tablespoons honey
1 refrigerated piecrust
2 tablespoons vegetable oil
1 large sweet onion, sliced
½ teaspoon salt
1 4.5 ounce package Celebrity Original Goat Cheese, crumbled and divided
1 large beet, roasted, peeled and sliced ( or 1 cup sliced cooked beets)
2 cups arugula


Combine vinegar and honey in small saucepan and bring to a boil over medium high heat.  Reduce heat, slightly and continue to boil about 15 minutes or until mixture is reduced to 1/3 cup; set aside.

Preheat oven to 400°. Lightly oil 9-inch tart pan. Unroll crust and press into prepared pan.  Bake 12 minutes or until crust is golden.

Heat oil in large skillet over medium heat and add onion and salt.  Cook 20 minutes, stirring frequently, until onions are caramelized.

Arrange onions over bottom of crust. Top with ¾ of Goat Cheese.  Arranged beets over Goat Cheese, then sprinkle with remaining Goat Cheese.

Bake 10 minutes or until Goat Cheese is melted.  Remove from oven, cool slightly.  Top with arugula and drizzle with balsamic reduction.


Tip: Purchase prepared balsamic glaze and use in place of balsamic honey reduction.