Blood Orange and Beet Upside-Down Tart

Whether you serve this fruit and vegetable tart as a side dish or a light entree, its colorful appearance and variety of textures (crunchy walnuts and pastry, creamy goat cheese, tender beets) will impress.

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  • Makes: 9 servings
  • Hands On: 30 mins
  • Total Time: 2 hrs 10 mins

Blood Orange and Beet Upside-Down Tart

Directions

  1. Preheat oven to 400 degrees F. Place beets and orange juice in a 10-inch ovenproof skillet. Bring to boiling over medium-high heat. Reduce heat to low. Cover; cook 12 minutes or until beets are tender, adding orange slices the last 2 minutes. Using a slotted spoon, transfer beets and orange slices to a plate; set aside to cool.
  2. Add honey, olive oil, butter, salt, and black pepper to cooking liquid in skillet. Bring to boiling; cook 1 minute or until syrupy. Pour into an 88-inch square baking pan. Arrange cooled orange slices and beets in syrup, overlapping as needed. Top with puff pastry sheet, tucking pastry edges between beet-orange mixture and pan. Bake 30 minutes or until pastry is puffed and golden. Transfer to a wire rack; let cool 10 minutes.
  3. Invert onto a large plate. Rearrange any beet or orange slices left in pan. Cool completely. To serve, top with pea sprouts, walnuts, and crumbled goat cheese. Makes 9 squares.
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Nutrition Facts (Blood Orange and Beet Upside-Down Tart)

  • Per serving:
  • 290 kcal ,
  • 18 g fat
  • (5 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 9 g monounsaturated fat ),
  • 7 mg chol. ,
  • 166 mg sodium ,
  • 30 g carb. ,
  • 2 g fiber ,
  • 13 g sugar ,
  • 5 g pro.
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