Golden Beet and Sage Tartlets with Maple Dijon Glaze

Ingredients

• •2 medium golden beets, peeled and thinly sliced
• •1 sheet puff pastry, thawed
• •1 tablespoon olive oil
• •1/4 teaspoon salt
• •1/4 teaspoon black pepper
• •2 tablespoons fresh sage leaves, finely chopped
• •1/4 cup goat cheese, crumbled
• •1 tablespoon Dijon mustard
• •1 tablespoon pure maple syrup
• •1 egg, beaten (for egg wash)

Instructions

1. 1

   Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. 2

   Peel and thinly slice the golden beets using a mandoline or sharp knife.

3. 3

   On a floured surface, roll out the puff pastry slightly to smooth out creases. Cut into 6 equal-sized squares or circles.

4. 4

   Place the puff pastry pieces on the prepared baking sheet. Lightly score a 1/2-inch border around each piece.

5. 5

   Brush the scored border with beaten egg for a golden finish.

6. 6

   In a bowl, toss the beet slices with olive oil, salt, and black pepper.

7. 7

   Arrange the beet slices neatly within the scored border of each puff pastry piece, slightly overlapping them.

8. 8

   Sprinkle chopped sage leaves and crumbled goat cheese evenly over each tartlet.

9. 9

   Bake in the preheated oven for 25-30 minutes, or until the pastry is golden and puffed.

10. 10

    While the tartlets bake, whisk together Dijon mustard and maple syrup to create the glaze.

11. 11

    Once out of the oven, drizzle the tartlets with the maple-Dijon glaze and serve warm.