Savory Tarts Topped with Lemony Beets

3 T. olive oil
3 T. lemon zest
Salt, black pepper
1 to 1 ½ lbs. small beets, scrubbed, trimmed and cut into ½” wedges
½ of (17.3-oz.) pkg. frozen puff pastry, 1 sheet, thawed
2 oz. chevre (goat cheese)
1 T. snipped fresh thyme

1. Preheat oven 400.
2. In large bowl, stir together oil, zest, salt and pepper.
3. Add beets, toss to coat.
4. Divide beets among 6 (3 ½”) muffin cups for 6 (6-oz.) custard cuts set in shallow baking pan.
5. Cover cups with foil. Bake 25-35 minutes or until tender when pierced with fork.
6. On a lightly floured surface, roll out pastry into 12×10” rectangle.
7. Using 4” round cutter, cut pastry into 6 circles. Keep pastry chilled until ready to use.
8. Remove beets from oven. Uncover.
9. Top each cup with a pastry circle. Tuck pastry into edges of cups to cover beets.
10. Bake 15-20 minutes or until pastry is golden. Cool on rack 5 minutes.
11. In a bowl stir together cheese and thyme.
12. Loosen pastry from sides of cups.
13. Place a platter over muffin cups and invert tarts. Replace any beets that fall.
14. Top tarts with cheese mixture. You can add additional cheese, thyme and lemon zest.