One of my favorites is Beet and Goat or Feta Salad. I’ve kicked it up a bit with this one.
Beet And Goat Cheese Tart
1 Packaged Pie Crust Rolled Out
8 Ounces Cold Creamy Fresh Goat Cheese
1 Jar of Pickled Beet Slices
4 Pinches Kosher Salt
4 Tiny Pinches Cayenne Pepper
4 Sprigs Fresh Lemon Thyme
Preheat oven to 450 degrees F (230 degrees C).
Turn out prepared dough onto work surface, to form a 1/4-inch-thick bottom crust. Place crust on parchment lined baking sheet.
Crumble 2 ounces goat cheese onto crust. Lay beet slices on top of goat cheese in a single layer. Season with a pinch of kosher salt, small pinch of cayenne pepper. Fold all the edges over to form a tart like pie.
Bake until cheese is bubbling and figs are glazed, about 25 minutes. Garnish with sprigs of lemon thyme.