A rich and buttery puff pastry is topped with sweet roasted beets tossed in a garlic vinaigrette, fresh kale, and briny feta. A quick and easy tart that is also very colorful and party-worthy!
Step 1. Preheat the oven to 400 degrees F. Lightly roll out the puff pastry on a sheet of parchment paper. Transfer dough on parchment paper to a baking sheet.
Step 2. Using a knife, score the puff pastry about 1 inch from the edge. Brush border with the beaten egg. Prick the center of the dough all over with a fork. Bake for 10 minutes. After removing from oven, use spatula to press down on parts of dough that have puffed up.
Step 3. Meanwhile, make garlic vinaigrette: In a small bowl, mix together olive oil, vinegar, garlic, salt, and pepper using a whisk. Add beets and toss to coat. Set aside.
Step 5. Add beet mixture, feta, and parsley, and bake for an additional 10 minutes. Serve immediately or store in an airtight container in refrigerator for up to 4 days.
* If you buy beet greens with the tops attached, don't throw them out. They are a healthy and delicious green that can be used in place of the kale. Or, give them a quick sauté and add to pasta, stir fry, or serve as a side vegetable.