Beet and “Greens Pesto” Tart

Instructions

• Preheat oven to 425F.

• Lay pastry on a parchment-lined baking sheet. Use a knife and a ruler to score a line about ½-in. from the edge around the border of the pastry (be careful not to cut through). Put in the fridge to keep cold.

• Cut beet greens from stems and beet roots. Discard stems. Wash leaves well and reserve (you want 2 to 3 cups packed leaves). Peel raw beets and use a mandoline or a sharp knife to cut beets into thin slices. Set aside.

• Heat 1 tbsp oil in a frying pan over medium-high heat. Add garlic and chili flakes and sauté for 30 sec. Add beet greens and sauté for 1 to 2 min or until they are fully wilted. Remove from heat. Let cool, then chop greens and combine with crumbled goat cheese, chopped basil and walnuts.

• Sprinkle goat cheese mixture over pastry, keeping inside border. Top with a layer of overlapping beet slices. Brush beets with remaining 1 tbsp olive oil, and sprinkle with salt and pepper.

• Bake for 18 to 20 min or until beets are tender and pastry is browned and crisp. Sprinkle with torn basil leaves just before serving.