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Savory Tarts Topped with Lemony Beets

Savory Tarts Topped with Lemony Beets

3 T. olive oil3 T. lemon zestSalt, black pepper1 to 1 ½ lbs. small beets, scrubbed, trimmed and cut into ½” wedges½ of (17.3-oz.) pkg. frozen puff pastry, 1 sheet, thawed2 oz. chevre (goat cheese)1 T. snipped fresh thyme 1…

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