Beet Blue Cheese Biscuit Braid

Beets, blue cheese, and rosemary are ALWAYS a winning flavor combination.

There’s something about the earthy sweetness of roasted beets, the funky tang of freshly crumbled blue cheese, and the aromatic freshness and sensation of rosemary that awaken everything in the body – entice the palate – make the mouth water – and cause the soul to sing 🎶.

When coupled with crispy, flaky puff pastry, and a beautiful braid to beat, this pastry biscuit treat is literally one for the books!

Beet Blue Cheese Biscuit Braid

1 sheet frozen puff pastry, thawed
1 cup roasted beets, peeled and sliced
1 cup blue cheese crumbles
1 Tbs. fresh rosemary, chopped
sea salt and pepper
2 tsp. lemon olive oil

 

Preheat oven to 400 degrees.

 

Line a small tart pan with parchment paper.

 

Roll out puff pastry dough, cutting out one round bottom for the base of the tarte braid.

 

Transfer the base to the parchment-lined pan.

 

Roll out the remaining dough, once again, dividing it into 4 long lengths.

 

Roll up each length into a long tube and stretch as long as possible.

Form into an initial “lattice,” overlapping each side, and then carefully braiding into a round mound – like challah bread.

 

Meanwhile, sprinkle 1/2 cup crumbled blue cheese over the top of the puff pastry base. 

 

Top with the sliced beets, and then the remaining blue cheese crumbles.

 

Carefully transfer the challah puff pastry braid to the top of the beet and blue cheese pie. Sprinkle with plenty of fresh ground pepper and coarse salt.

 

Bake for 30-45 minutes, until golden brown.

 

Remove from the oven and cool long enough to handle.

 

Transfer to a serving dish.

Garnish with freshly chopped rosemary and lemon olive oil to serve.