Beet, Dill & Gorgonzola Tarts with Capers & Walnuts Recipe
Preheat the oven to 425°. Mix the beet slices with the olive oil, red wine vinegar and 1 tsp. sea salt, and set aside.
Cut the puff pastry sheet into six squares and place on a parchment paper–lined rimmed baking sheet. Lay beet slices in overlapping layers on each square, leaving a 1/2-inch border, then scatter over the Gorgonzola, capers and half of the dill.
Transfer to the oven and bake for 25 minutes, then scatter over the chopped walnuts and return to the oven for a further 5 minutes.
Sprinkle with the rest of the dill and a tiny pinch of sea salt before serving.
Reprinted from Dinner's in the Oven by Rukmini Iyer with permission by Chronicle Books, 2018