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Beet, and Gorgonzola Tart with Walnuts

Beet, and Gorgonzola Tart with Walnuts

  • 30 minutes
  • 6 ingredients
  • Walnuts
  • Easy
  • tart
  • Update Ingredients

Ingredients

  • 1 sheet of frozen puff pastry, thawed
  • 1 large beet
  • 1/4 cup pesto
  • 1/4 cup crumbled gorgonzola cheese
  • 1/4 cup Diamond of California Chopped Walnuts
  • 1/4 cup cream

The Steps

  1. Preheat the oven to 375 degrees. Place a piece of parchment paper on a baking sheet and roll your puff pastry on to it. Set aside.
  2. Slice the beet very thin using a mandoline or cheese grater.
  3. Use a spoon to spread the pesto (try this recipe!) evenly in the center of the puff pastry, leaving a 1-inch border of exposed dough on each side.
  4. Sprinkle the gorgonzola over the pesto, then cover with an even layer of sliced beets. Top beets with walnuts.
  5. Gently brush the cream on the border of dough. Bake for 20 minutes, or until crust is golden brown.

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