Roasted Beet and Pear Tart with Goat Cheese and Walnuts

Ingredients

• 1 sheet puff pastry, thawed
• 1 cup goat cheese, softened
• 1/4 cup chopped walnuts
• 1/4 cup crumbled bacon
• 2 medium beets, peeled and thinly sliced
• 2 ripe pears, thinly sliced
• 1 sprig fresh rosemary
• 1 tbsp olive oil
• 1 tbsp balsamic glaze
• Salt and black pepper to taste

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry on a lightly floured surface to a 12-inch circle. Transfer to the prepared baking sheet.
3. Score a 1-inch border around the edge of the pastry, leaving the center uncut.
4. Spread goat cheese evenly within the unscored center.
5. Arrange beet and pear slices in an overlapping pattern over the cheese.
6. Sprinkle chopped walnuts and crumbled bacon over the fruit and vegetables.
7. Season with salt and pepper.
8. Fold the scored border inward over the filling, pleating as needed to create a rustic edge.
9. Brush the pastry with olive oil and season with salt.
10. Bake for 35-40 minutes until golden brown and puffed.
11. Remove from oven and let cool for 10 minutes.
12. Drizzle with balsamic glaze and garnish with fresh rosemary sprigs.
13. Slice and serve warm or at room temperature.