Tarte is baked from a finished sheet of puff pastry, which rolled out and covered with a filling of sliced beets and asparagus. But the highlight of this baking is mashed onion, caramelized in butter with thyme. Spread onion mashed dough and cover it with pre-baked beets with asparagus and thyme. Ready tart is crispy and filled with tender healthy vegetables. Sprinkle until cool crumbled goat cheese on top. A little fresh chives will complement the spectacular look of unusual pastries. Share with friends: 
Time: 2 hours. 15 minutes. Complexity: easy Servings: 6 – 8 The recipes use volumetric measuring containers of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- Half a bunch of thin asparagus, chopped and chopped into pieces 7 cm each
- 3 beets
- 2 tbsp. l (30 gr.) Butter
- 1 onion, sliced into thin half rings
- 2 tsp chopped fresh lemon thyme (or regular thyme)
- 1 sheet of frozen puff pastry (half pack weight 0.5 kg.), Defrost
- 1 large egg, slightly beaten
- 2 tbsp. l olive oil
- 60 gr crumbled goat cheese
- 1 tbsp. l chopped chives
Recipes with similar ingredients: puff pastry, asparagus, beets, goat cheese, thyme
Recipe preparation:
- Preheat the oven to 220 ° C. Put the beets in a small shape for baking and pour about 1 cm. of water. Cover with foil and bake until the beets are easily pierced with the tip of a knife, 1-1.5 hours. Put the beets on a plate and let cool. Take off peel, rubbing with a paper towel, and cut the beets into small slices.
- Meanwhile, in a medium-sized frying pan over medium heat heat the butter. Add onion, 2 tbsp. l water, 1 tsp thyme, a large pinch of salt and a little ground black pepper and fry, stirring occasionally until the onion is soft and caramelized, 20-25 minutes. If necessary, add 1-2 tsp. water. Transfer the onion mixture to a food processor and chop until homogeneous consistency. Cool.
- On a sheet of parchment paper, roll the puff pastry into a rectangle 22×28 cm in size. Lay the parchment with the dough on a baking sheet. With a small knife, cut a border 2.5 cm wide. the entire perimeter of the rectangle. Lubricate the border with a beaten egg. Put onion mashed potatoes in the middle of the bed.
- In a bowl, mix the beets, asparagus, olive oil remaining 1 tsp thyme, 0.5 tsp salt and a little ground black pepper. Spread on top of the onion puree.
- Bake the tart until the dough is well browned and the asparagus will become soft, 30-35 minutes. Sprinkle with goat cheese and chives. Serve tart warm or room temperature.
