Dave from Farm&Sparrow was gracious enough to share the filling and assembly recipe for one of his delectable pastries. Many may be used to pastries being sweet, but puff pastry lends itself so well to savor fare, as well. These Roasted Beet Rosemary Chevre Pastries were incredible. You don’t have to have a wood-fired oven to make them, because everything will cook just fine in a regular oven. Thank you, Dave, for these fabulous pastries.
Rosemary: Begin with 2-3 sprigs. Strip them off the stem and save both.
Beets: Toss Beets with Olive Oil, salt, pepper, and rosemary stems. Roast in an oven (preferably in a heavy dutch oven) until you can insert a knife through it easily. Pull from oven and let cool. Once cooled, peel the skins and slice beets into 1/4″ slices.
Roll out puff pastry to approximately 1/4″ thickness. Using round and star shaped cookie cutters, cut into equal numbers of each. Arrange the circle pastry sections on a sheet pan. Brush with egg white.
Place a Tablespoon of fresh chevre on each pastry section. Followed by 2 slices of beet. Garnish with a few rosemary leaves, sea salt, and black pepper. Enclose from above with the star sections, pinching at the seams.
Brush with egg wash and bake for approximately 15-20 minutes in a 450 degree oven. (We use a wood-fired brick oven. If you are using a home oven, you may want to watch the pastries and reduce heat to 425degrees if pastries brown to quickly.)