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Kendra Souder
Goat cheesecakes with beet tapenade
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Ingredients
Directions
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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.
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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.
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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.
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Nutrition
90Calories
Fat8% DV5g
Protein6% DV3g
Carbs3% DV8g
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