Beet and Goat Cheese TartRecipe by Chef Michael Williams

Directions

1.  Cut the puff pastry in half (its pre-split) and defrost overnight in the fridge or you can leave out at room temperature for 2 hours.
2.  Cut the tops and bottoms off of the beets and then boil until soft. Remove the beets from the water and let cool for 5 minutes.
3.  Peel the remaining skin with your fingers or a paring knife and then cut the beets into small dice (1/2 inch square or smaller).
4.  Preheat a frying pan on medium heat and add the butter, beets and honey. Sauté for 5 minutes or until the honey becomes sticky.
5.  Add the garlic and sauté for 2 minutes more. Set beets aside to cool.
6.  Now whip the goat cheese and whipping cream together until light and fluffy. Season with some salt and pepper and then set aside.
7.  Preheat oven to 400° F.
8.  Make sure the puff pastry is at room temperature and dust your counter-top, the puff pastry and the rolling pin with flour and roll out the puff pastry until it is a rectangle about 12 in. by 5 in. Dust with more flour if dough is sticking.
9.  Now evenly distribute the goat cheese down the centre of the 12 in. length and then top with the beets. Make sure to leave about 1 inch on each end free so you can seal the pastry.
10.  Now fold one side over, brush with egg wash and then fold the other side up. The egg wash will seal it. Press it down a little to help seal.
11.  Now brush the inside of the pastry on each end and push together to seal. Flip the pastry onto a baking sheet so the overlap is down.
12.  Cut some slits in the top of the pastry and lightly brush the outside with some egg wash.
13.  Place in the oven and bake until golden brown. Cool for 5 minutes and then cut into individual sized pieces and serve.