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Beet Walnut Tart
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Preheat oven to 400°F.
Thaw and roll out the puff pastry sheet on a floured surface. Trim the edges to create a rectangle and place puff pastry on a parchment-lined baking sheet.
Use a knife to score a 1-inch border around the outside edge of the puff pastry, being careful not to cut all the way through. Prick the area inside the border all over with a fork.
Brush the puff pastry with melted Country Crock spread then bake for 20 minutes until puffy and very lightly golden on the edges.
Remove pan from oven and use a large spoon to gently press down the puff pastry inside the border.
Inside the border, sprinkle mozzarella, layer sliced roasted beets, and top with crumbled goat cheese and walnuts. Bake for 10-15 more minutes until the outside edge is golden brown.
Meanwhile, make the butter pesto. Whisk together the minced basil, melted Country Crock spread, minced garlic, and salt. Drizzle pesto over cooked tart, slice, and serve warm.
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