Beet Tart

• 1 1/2 cups flour
• 1/2 tsp salt
• 7 tbsp cold butter, chopped
• 1 tbsp lemon juice
• 4 oz spreadable cream cheese
• 1 can (15 oz) baby beets, drained and cut into wedges
• 1/4 cup arugula leaves
• 1/4 cup chopped walnuts, toasted
• 2 tbsp parsley leaves
• 1 None lemon, peel finely grated
• 2 tsp olive oil

1. Preheat the oven to 350u0b0F. Lightly grease a baking pan.
2. For the pastry, sift flour and salt into a bowl. Add butter and rub in using fingertips until mixture resembles breadcrumbs. Stir in 2 tbsp ice-cold water and lemon juice to form a soft dough. Shape into a disc. Wrap in plastic wrap and refrigerate for 30 mins.
3. Roll out pastry between 2 sheets parchment paper to a rough 14 x 8-inch rectangle. Transfer to baking pan on sheet of paper. Bake 15-20 mins, until golden. Cool.
4. Spread cream cheese on pastry. Top with beets, arugula, walnuts, parsley and lemon peel. Drizzle with oil. Season to taste.

flour, salt, cold butter, lemon juice, cream cheese, baby beets, arugula, walnuts, parsley, lemon, olive oil

Taken from recipes-plus.com/api/v2.0/recipes/30919 (may not work)