Inverted Beet and Red Onion Tart

Servings: 4 · Prep: 25 min · Cook: 80 min · Total: 120 min

Ingredients

• 12 ounces All-butter puff pastry
• 1 1/2 pounds Red beets
• 2 each Red onions
• 3 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 3 tablespoons Balsamic vinegar
• 2 teaspoons Fresh thyme leaves
• 1 teaspoon Fine sea salt
• 1/2 teaspoon Ground black pepper
• 1 tablespoon All-purpose flour
• 4 cups Arugula
• 6 ounces Fresh goat cheese

Equipment

Measuring Cups; Measuring Spoons; Knife; Cutting Board; Parchment paper; Heatproof spatula; Rimmed baking sheet; Rolling pin; Vegetable peeler; 2 mixing bowls; 10-inch oven-safe skillet; produce brush; Dry oven mitts; Heatproof trivet; 12-inch heatproof rimmed serving platter; measuring cups; measuring spoons; knife; cutting board; parchment paper; heatproof spatula; rimmed baking sheet; rolling pin; vegetable peeler; dry oven mitts; heatproof trivet

Steps

1. Heat the oven and wash produce. Heat the oven to 425°F with a rack in the lower-middle position. Line the baking sheet with parchment paper. Wash your hands with soap and water for at least 20 seconds. Scrub the beets under running water; rinse the onions and thyme, removing damaged areas. Rinse the arugula unless labeled prewashed. Dry the produce thoroughly.
   • 1 1/2 pounds red beet
   • 2 Each red onion
   • 2 teaspoons thyme
   • 4 cups arugula
2. Cut and season the beets. Peel and trim the beets, then cut them into wedges no thicker than 1/2 inch at their widest point. Toss on the baking sheet with 1 tablespoon olive oil and 1/2 teaspoon salt. Spread into a single layer with space between the wedges.
   • 1 1/2 pounds red beet
   • 1 tablespoon olive oil
   • 1/2 teaspoon salt
3. Roast the beets. Roast for 40–45 minutes, turning halfway through, until the beets are tender when pierced and lightly browned at the edges. If they are still firm, continue roasting until tender. Let visible steam dissipate while you finish the onions.
4. Caramelize the onions. Meanwhile, peel and halve the onions, then slice them 1/4 inch thick. Heat 1 tablespoon olive oil and 1 tablespoon butter in the skillet over medium heat. Add the onions and 1/4 teaspoon salt. Cook for 5 minutes, stirring frequently, then reduce the heat to medium-low. Cook for another 25–30 minutes, stirring regularly, until very soft, sweet, and deeply golden in places. Reduce the heat further if the edges begin to scorch.
   • 2 Each red onion
   • 1 tablespoon olive oil
   • 1 tablespoon butter
   • 1/4 teaspoon salt
5. Reduce the balsamic vinegar. Stir 2 tablespoons balsamic vinegar, 1 1/2 teaspoons thyme, and 1/4 teaspoon pepper into the onions. Cook for 1–2 minutes, stirring, until the vinegar coats the onions and no liquid pools in the skillet. Transfer the onions to a bowl.
   • 2 tablespoons balsamic vinegar
   • 1 1/2 teaspoons thyme
   • 1/4 teaspoon Ground Black Pepper
6. Assemble and cool the filling. Remove the skillet from the heat. Add the remaining 1 tablespoon butter and spread it over the bottom and lower sides as it melts. Arrange the roasted beet wedges snugly across the bottom, placing their browned sides downward. Spoon the onions evenly over and between the beets. Let the filling cool for 10 minutes so it is warm rather than sizzling.
   • 1 tablespoon butter
7. Roll the pastry. Reduce the oven temperature to 400°F. Dust the work surface and rolling pin with the measured flour. Roll the cold puff pastry into an approximately 11-inch round. Keep it refrigerated until the filling has finished cooling.
   • 12 ounces puff pastry — thawed
   • 1 tablespoon all-purpose flour

   Do not taste raw puff pastry. Wash hands, utensils, and surfaces after contact with raw dough and flour.

8. Cover the filling with pastry. Lay the pastry over the filling. Use the spatula to tuck its edges just inside the skillet, taking care not to touch the hot pan. Cut three small slits in the center to release steam.
   • 12 ounces puff pastry — thawed
9. Bake and rest the tart. Bake for 35–40 minutes, until the pastry is well risen, deeply golden, and firm rather than soft in the center. Transfer the skillet to the trivet and rest for 5 minutes.

   Use dry oven mitts when moving the hot skillet to the trivet.

10. Invert the tart safely. Run the spatula around the pastry edge to loosen it. Place the serving platter face down over the skillet. Wearing dry oven mitts, hold the platter and skillet firmly together and invert them in one controlled movement, keeping them away from your body. Set the platter on a stable, heatproof surface. Wait a few seconds, then carefully lift off the skillet, directing escaping steam away from your face. Replace any beet wedges that remain in the pan.

    The skillet and its handle remain hot after inversion. Keep them on a heatproof surface and continue using dry oven mitts.

11. Dress the arugula. Wash your hands and clean flour-dusted work surfaces before handling the salad. In the second bowl, combine the remaining 1 tablespoon olive oil, 1 tablespoon balsamic vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Add the dry arugula and toss gently.
    • 1 tablespoon olive oil
    • 1 tablespoon balsamic vinegar
    • 1/4 teaspoon salt
    • 1/4 teaspoon Ground Black Pepper
    • 4 cups arugula
12. Portion and serve. Sprinkle the remaining 1/2 teaspoon thyme over the tart. Cut into four wedges and divide all the arugula and goat cheese equally among the four servings. Serve immediately, with the arugula alongside the tart to preserve the pastry’s crispness.
    • 1/2 teaspoon thyme
    • 6 ounces goat cheese — crumbled

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