Upside Down Puff Pastry Bites w/Beets and Feta

Upside Down Puff Pastry Bites w/Beets and Feta

Ingredients:

• 1 sheet puff pastry
• 1 jar pickled beets
• 1 egg, whisked
• Olive oil
• Balsamic glaze
• 18-20 Thyme sprigs
• To taste salt and pepper
• 2 cups Arugula mixed with a little olive oil
• 1 cup crumbled feta cheese
• 1/2 cup toasted pine nuts

Directions:

1. Preheat oven to 375 F.
2. Thaw the puff pastry sheet according to the package instructions. Roll out a bit for thinner crusts and cut into nine pieces.
3. Thinly slice beets into bite-size pieces.
4. Layer a piece of parchment paper on a large baking sheet. Start by adding a drizzle of olive oil into a small circle on the parchment paper, topping it with a drizzle of balsamic glaze, a few pieces of thyme and salt and pepper.
5. Add two pieces of the thinly-sliced beets on top, and then cover it with the puff pastry and press the edges down using your finger or a fork. The pastry should cover all of the fillings, so be sure to stretch it out if needed. Repeat with remaining beets and pastry, making sure to separate them enough on the pan so that they don’t touch.
6. Once the pastries are all assembled, brush the tops with whisked egg. Bake for 20 to 22 minutes until the tops are golden brown.
7. Remove from the oven and let cool for 5 to 10 minutes before flipping.
8. Gently flip each one and then top with some arugula, feta cheese and pine nuts right before serving.