Farmers Market Beet and Burrata Tart
This vegetarian beet and burrata cheese tart combines layers of roasted gold and purple beets with creamy burrata on a phyllo dough crust.
Ingredients
- 6 purple & gold beets, small to medium in size
- 4 tbsp olive oil, divided
- 2 tbsp balsamic vinegar
- 1 tbsp fresh rosemary, chopped
- 10 sheets phyllo dough
- 8 oz burrata cheese
Instructions
- Preheat the oven to 425°F.
- Peel and thinly slice the beets.
- Toss the beets with 2 tbsp olive oil, balsamic vinegar and rosemary.
- Place on a baking sheet in a flat layer.
- Roast in the oven for 20 minutes.
- Remove from the oven and set aside.
- Take two sheets of phyllo dough, lay on a baking sheet and brush with olive oil, repeat until all 10 sheets of phyllo dough are stacked up.
- Fold the edges of the dough over to make the crust.
- Brush with the remaining olive oil.
- Place the roasted beets in a layer on top of the phyllo dough.
- Place in the oven and bake for 10 minutes, randomly sprinkle the burrata cheese across the top of the tart.
- Place back into the oven and bake for an additional 5 minutes.
Nutrition Facts
Serving 2gCalories 468kcal (23%)Carbohydrates 38g (13%)Protein 15g (30%)Fat 31g (48%)Saturated Fat 10g (50%)Cholesterol 40mg (13%)Sodium 327mg (14%)Potassium 443mg (13%)Fiber 4g (16%)Sugar 9g (10%)Vitamin A 440mg (9%)Vitamin C 6mg (7%)Calcium 325mg (33%)Iron 2.6mg (14%)
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