Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion, very thinly sliced (about 2 cups)
- 1 refrigerated pie crust (half of 15-ounce package)
- 1 jar (16 ounces) Aunt Nellie’s Sliced Pickled Beets, well drained (See Note)
- 1 package (8 ounces) herb and garlic-flavored goat cheese
- 2 tablespoons chopped fresh thyme
- Grated or shredded lemon peel (optional)
Directions
Makes 10 to 12 servings.
- Preheat oven to 450˚F. In large nonstick skillet, heat oil over medium-high heat. Add onions; cook and stir until softened and golden brown about 15 minutes, reducing heat if necessary. Remove from heat.
- Unroll crust and place on ungreased baking sheet. Spread onions evenly over crust, leaving a 1-inch border. Arrange beets over onions and dot with goat cheese. Sprinkle with thyme.
- Fold pastry edge over beets crimping edges, leaving center uncovered. Bake until crust is golden, about 20 minutes.
- To serve, slice into wedges and garnish with thyme and lemon peel, if desired.
