Upside-Down Beet Tart with Oranges & Greens
Taking inspiration from the viral TikTok trend, these tarts only look fancy. Using ready to roll puff pastry and store-bought steamed beets this recipe comes together in a snap and is perfect any time of the day. Once you master the upside-down tart technique, experiment with other seasonal fillings for a whole new taste profile. Great as an appetizer or as a meal itself.Ingredients
Serves 6
1 large egg
1 tbsp (15 ml) water
1 × 14 oz (398 g) package puff pastry
¼ cup (60 ml) liquid clover honey
kosher salt and freshly ground black pepper, to taste
1½ tsp (7.5 ml) fresh thyme leaves
1 × 8 oz (225 g) package ready-steamed beets, drained and patted dry with paper towel
2 tsp (10 ml) finely grated orange zest
1 × 10 oz (300 g) wheel brie
2 oranges, zest and fruit
3 to 4 cups (750 ml to 1 L) mixed greens
1 tbsp (15 ml) good-quality extra-virgin olive oil, plus more for drizzling if desired
Instructions
- Preheat oven to 400 F (200 C). Line a large baking sheet with parchment paper and set aside.
- In a small bowl, whisk together egg and water to create an egg wash. Set aside.
- On a floured work surface, roll out puff pastry to a rectangle roughly 3½ × 5½-in (9 × 14 cm). Cut into 6 rectangles (don’t worry if they’re not perfect).
- Using prepared baking sheet, drizzle honey on parchment paper in 6 dots and spread with the back of a spoon into a rectangle a little smaller than puff pastry. Sprinkle with salt, pepper and thyme leaves.
- Thinly slice beets and shingle over honey, taking care to place beets so they will be covered by the puff pastry rectangles. Sprinkle orange zest over beets. Slice brie and place a couple slices on each beet pile. Place a rectangle of puff pastry on top of each beet pile and let edges of puff pastry rest on parchment paper. Either press edges of puff pastry onto parchment paper or crimp with tines of a fork to gently seal edges.
- Brush tops of puff pastry with egg wash and bake until deep golden brown and puffed, 15 to 20 minutes. Let tarts sit on baking sheet for 10 minutes.
- Meanwhile, using a knife, cut away pith from each orange. Segment oranges between white membranes and place segments into a large bowl. Drizzle any additional orange juice into bowl as well. Add mixed greens, a good pinch of salt and 1 tbsp (15 ml) olive oil. Toss gently to combine.
- Using a thin spatula, gently lift tarts off baking sheet, turn over and place on serving plates. Serve with orange segments and greens. Drizzle with extra olive oil if desired and enjoy.