That tray bake with puff pastry, red onions, honey and goat cheese sounds lovely, even if the beet let you down. Chioggia tends to win the beauty pageant but not the taste test, though roasting it hot with a splash of balsamic or a little orange can pull more sweetness. Your thought about the dent shifting the whole pattern sticks, small knocks really do ripple. If the beet keeps bugging you, have you tried swapping in pumpkin or sweet potato for a similar feel?
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The balsamic is a good one! I had a bit in there but maybe it needs some more. Pumpkin is also a good one but those are not ready to eat as yet ;)
You could simmer the balsamic to thicken it, then brush it on at the end for a richer pop without soaking the pastry. While the pumpkins ripen, sweet potato or carrots would slide right in, or even a few pear slices with the goat cheese and honey. Do you like a hint of orange zest or thyme in there?