Savory Beet & Goat Cheese Tart


1 (16 oz.) jar

Sliced Pickled Beets, well drained

1 tbsp.

olive oil

1 large

yellow onion, very thinly sliced


refrigerated pie crust

1 (8 oz.) package

herb and garlic-flavored goat cheese

2 tbsp.

fresh thyme, chopped

Grated or shredded lemon peel (optional)


Original Recipe Makes 10 Servings

Preheat oven at 350oF. In large nonstick skillet, heat oil over medium-high heat. Add onions; cook and stir until softened and golden brown about 15 minutes, reducing heat if necessary. Remove from heat. Unroll crust and place on ungreased baking sheet. Spread onions evenly over crust, leaving a 1-inch border. Arrange beets over onions and dot with goat cheese. Sprinkle with thyme. Fold pastry edge over beets crimping edges, leaving center uncovered. Bake until crust is golden, about 20 minutes. To serve, slice into wedges and garnish with thyme and lemon peel, if desired.