Recipes
Candied Beet and Brie Tart
Prep time:15 min
Total time:30 min
Serves 8
Ingredients
2 cups water
1/3 cup Longo’s Maple Syrup
2 cloves garlic, sliced
1 large sprig fresh Longo’s Thyme
1 1/4 tsp salt, divided
2 beets (about 8oz total)
1 sheet Longo’s Puff Pastry (half a 454g pkg), thawed
3oz chilled Longo’s Triple Creme Brie Cheese, cut into small cubes
1 tbsp Longo’s Extra Virgin Olive Oil
Freshly ground black pepper
1 cup Longo’s Baby Arugula (approx.)
Longo’s Pine Nuts, toasted (optional)
Longo’s Balsamic Glaze (optional)
Directions
- •Combine water, maple syrup, garlic, thyme and 1 tsp of the salt in skillet set over medium heat. Bring to a gentle bubble, adjusting heat as needed.
- •Peel and very thinly slice beets. Add beets to skillet; simmer for 10 minutes, turning occasionally, until tender and glossy. Spread out on baking sheet or tray lined with Longo’s Parchment Paper to dry and cool to room temperature.
- •Lay puff pastry out on a second parchment- paper-lined baking sheet. Use a knife to score a 1-inch border around entire edge. Scatter brie evenly inside bordered area. Arrange beet slices decoratively overtop, overlapping as needed. Brush lightly with olive oil and sprinkle with remaining salt and lots of pepper.
- •Bake on lowest rack in preheated 425°F oven for 12 to 15 minutes or until pastry is puffed around the edges and golden. Cool slightly and garnish with arugula, pine nuts and glaze (if using).
A dash of advice
If using mixed colour beets, to preserve their individual colour, cook the yellow or candy cane beets separately before the red beets. Use the residual heat from baking the tart to toast the pine nuts, about 5 to 7 minutes.
Nutritional Information
Per serving: 190 calories
- Protein 4g
- Fibre 0g
- Fat 13g
- Sugar 3g
- Carbs 13g
- Sodium 280mg
