Beet Wellington with Whipped Goat Cheese & Walnut Core
A jewel-toned centerpiece wrapped in golden pastry.
Ingredients
Scale
- 4medium beets, roasted and peeled
- 1sheet puff pastry, thawed
- 1 cupgoat cheese, softened
- 1/4 cupheavy cream
- 1/2 cupwalnuts, toasted and chopped
- 2 tbspolive oil
- 1 tspfresh thyme leaves
- 1egg, beaten (for egg wash)
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Roast beets until tender, about 45 minutes. Let cool, then peel and slice into even rounds.
- In a bowl, whip goat cheese with heavy cream until smooth. Fold in chopped walnuts and season with salt and pepper.
- Roll out puff pastry on a floured surface. Layer beet slices in the center, leaving a border. Spread whipped goat cheese mixture over beets, then top with remaining beet slices.
- Fold pastry over the filling, sealing edges with egg wash. Brush top with remaining egg wash and sprinkle with thyme.
- Bake for 25-30 minutes until pastry is golden brown. Let rest for 10 minutes before slicing.
Notes
You can customize the seasonings to taste.