Time: 2 hours 15 minutes
Complexity: easily
Servings: 6 - 8

This tart is baked from a prepared sheet of puff pastry, which is rolled out and filled with sliced ​​beets and asparagus. But the highlight of this pastry is the onion puree, caramelized in butter and thyme. Spread the onion puree over the pastry and top it with pre-roasted beets, asparagus, and thyme. The finished tart is crispy and filled with tender, healthy vegetables. While it's still warm, sprinkle crumbled goat cheese on top. A sprinkling of fresh chives completes the striking appearance of this unusual pastry.

Ingredients:

• Half a bunch of thin asparagus, trimmed and cut into 7cm pieces.
• 3 beets
• 2 tbsp (30 g) butter
• 1 onion, sliced ​​into thin half rings
• 2 tsp chopped fresh lemon thyme (or regular thyme)
• 1 sheet frozen puff pastry (half a 0.5 kg package), thawed
• 1 large egg, lightly beaten
• 2 tbsp. l. olive oil
• 60 g crumbled goat cheese
• 1 tbsp. l. chopped chives

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

puff pastry, asparagus, beet, goat cheese, thyme

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Preparation:

Step 1
• Preheat the oven to 220°C (425°F). Place the beets in a small baking dish and add about 1/2 inch of water. Cover with foil and roast until the beets are easily pierced with the tip of a knife, 1 to 1.5 hours. Transfer the beets to a plate and let cool. Peel the beets with a paper towel and cut into small wedges.
Step 2
• Meanwhile, heat the butter in a medium skillet over medium heat. Add the onion, 2 tablespoons water, 1 teaspoon thyme, a large pinch of salt, and a few grinds of black pepper. Cook, stirring occasionally, until the onion is soft and caramelized, 20-25 minutes. Add 1-2 teaspoons of water if needed. Transfer the onion mixture to a food processor and puree until smooth. Let cool.
Step 3
• On a sheet of parchment paper, roll out the puff pastry into a 22 x 28 cm rectangle. Transfer the parchment paper and dough to a baking sheet. Using a small knife, cut a 2.5 cm border around the entire perimeter of the rectangle. Brush the border with beaten egg. Spread the onion puree in the center of the sheet.
Step 4
• In a bowl, combine the beets, asparagus, olive oil, the remaining 1 teaspoon of thyme, 1/2 teaspoon of salt, and a pinch of ground black pepper. Spread over the onion puree.
Step 5
• Bake the tart until the pastry is nicely browned and the asparagus is tender, 30-35 minutes. Sprinkle with goat cheese and chives. Serve warm or at room temperature.

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