Goat cheesecakes with beet tapenade

Name: goat cheesecakes with beet tapenade
Total time: 15 min
Yield: 12
Ingredients: 3 slice frozen butter butter puff pastry; 12 round goat cheese slices; 3 tablespoon honey; 2 tablespoon fresh thyme leaves; 1 small cooked beet; 0.5 tablespoon balsamic vinegar

Ingredients

Directions

Place the slices of puff pastry on the work surface and let them thaw. Preheat the oven to 200 ° C. Cut 4 circles from each slice of dough with the plug and place it on the baking sheet with sufficient space.
Place a slice of goat's cheese on each piece of dough and fold the edge of the groundings along the side of the cheese. Put half a teaspoon of honey on each goat cheesecake and sprinkle with fresh thyme leaves. Bake the tarts in the middle of the oven in 20-25 minutes until golden brown.
Cut the beet into small pieces and scoop it with the remaining honey and balsamic vinegar in a high bowl. Puree the beet with the hand blender to a nice tapenade. Add some salt and freshly ground black pepper to taste. Scoop some goose tapenade from the oven on each goat's cheesecake.