Salutations! First, I just have to tell you how much I adore BlogLovin'. If you lost a subscriber today or yesterday, it may have been me. Never fear though! I added all the blogs I follow to BlogLovin'! I'm still following, it's just that now I don't get 60 emails in my inbox everyday. It's fantastic! I am in no way affiliated with BlogLovin', I just really, really like it! If you are a follower of a few or more blogs yourself, go check it out. It's definitely made my e-mail and blog following so much simpler. You can add any blog you want! Okay, back to the recipe.

Last night, when I told Todd what I was making for dinner he told me, "I'm not much of a beet man." Not yet. That may have all changed after I made this Rosemary Balsamic Beet Layered Phyllo Tart, though! This really is a beautiful little tart. I love that it can be a fancy appetizer or a light, snazzy entree. It's easy, fairly quick and it's dressed to impress!

This post is dedicated to Dwight from The Office.

Crispy, light and buttery phyllo dough is topped with a creamy rosemary cashew cheese then adorned with layered tangy and sweet maple-balsamic roasted beets. Perfect for holiday company!

Rosemary Balsamic Beet Layered Phyllo Tart

Adapted from Keepin' It Kind

Serves 4-8

--Cheese--
1/2 cup raw cashews, soaked 15 minutes
1/4 cup fresh water
2 Tbsp. nutritional yeast
1 Tbsp. apple cider vinegar
1 Tbsp. fresh rosemary
1/2 Tbsp. Worcheshire sauce
large pinch of salt
--Tart--
4 small beets, washed and sliced thinly
1/3 cup balsamic vinegar
1 1/2 Tbsp. real maple syrup
pinch of salt
dash of pepper
6 phyllo sheets
slathering of softened vegan butter

First, if your phyllo dough is in the freezer, you'll want to thaw it out according to the package.

To make the cheese, first place the cashews in a bowl and cover with an ample amount of boiling water. Allow to soak for at least 15 minutes, while preparing the rest of the tart. Then, drain and rinse well. When the cashews are done soaking, add all ingredients to a food processor and process for about 3 minutes, scraping occasionally, until it's smooth like ricotta.

Preheat the oven to 350. With a mandolin, slice the beets very thinly. Or, if you have better knife skills than me, feel free to go at it with a knife. Place all the beet slices in a 9x9 or larger baking dish. Add in the balsamic vinegar, syrup, salt, and pepper. Toss to coat and roast at 350 F for 15 minutes. Stir and flip the beets halfway through.

Once the beets are done, remove from the oven and set aside. Be sure to reserve the beet liquid. Leave the oven on.

Produce On Parade - Rosemary Balsamic Beet Layered Phyllo Tart Coat a tart or pie dish with a nonstick cooking spray. Carefully place one sheet of phyllo dough into the dish and press in. Brush the top with vegan butter. Continue with remaining sheets, layering them, alternatively along the edge. Be sure not to let the sheets dry out excessively while assembling the tart or else they will just break when folded. You'll want to work fairly quickly. Phyllo dough is pretty persnickety.

Next, spread the cashew cheese evenly along the bottom of the dish, on top of the last phyllo sheet.

Then, layer on the beets to fill the bottom. Fold or tuck in the excess edges of the phyllo dough. Brush butter along the top of the dough as well as the beets. Bake at 350 F for 20 minutes.

While the tart is baking, pour the beet liquid into a small saucepan and bring to a boil over high heat. Then, whisking, turn down to low and allow to simmer until it's reduced by about half. Whisk occasionally.