Friday, April 5

Beet & Goat Cheese Tart



I've been a fan of savory tarts ever since I made this caramelized onion one a few years ago and couldn't resist trying out a roasted beet and goat cheese version I saw on Food52. The sweet earthy beets are a nice pairing with the tangy goat cheese, slightly-bitter greens, and flaky, buttery dough. Defrosted store-bought puff pastry makes this a weeknight-friendly meal, especially if you've cooked the beets in advance like I did. My fiance and I ate it for dinner but it would also make a fun appetizer or party snack for entertaining and is just as good warm as it is at room temperature. The colorful beets make for a beautiful presentation, too.


Beet & Goat Cheese Tart:
  • Slice the tops and roots off 1 bunch of beets and wrap each individually in foil.
  • Roast beets in a 400F oven for 40-60 minutes, or until tender. Let cool slightly, then rub off skins and slice into cross-wise into coins.*
  • Wash, dry, and chop the beet greens, removing any tough stems. Set aside.**
  • Roll out 1 sheet of de-frosted frozen puff pastry into a 12"x12" square.
  • Brush a little water around the edges and fold over 1"of the dough on all sides to form a border.***
  • Meanwhile, whisk together 4 oz. fresh goat cheese with 1 egg and a generous pinch of salt and pepper until combined.
  • Slowly whisk in 1/4 c. heavy cream until smooth, then pour into the puff pastry.****
  • Carefully arrange the beet slices on top of the goat cheese and bake in a 400F oven for 25-30 minutes, or until pastry is golden and custard has set.
  • Remove tart from the oven and let cool slightly.
  • While tart is cooling, heat 1 tbsp. of olive oil in a skillet over medium heat and add in the reserved beet greens.
  • Season with salt and pepper and cook for 4-5 minutes, or until greens have wilted.
  • Top the tart with the greens, cut into slices, and serve.

Serves two-four (main course)
Serves six-eight (appetizer)
*Beets can be cooked, cooled, and stored in the fridge a few days in advance.
**Greens can be washed, cut, and kept wrapped in paper towels in a plastic bag for a few days.
***I used a fork to crimp the edges a little bit, too.
****Try not to let the goat cheese custard overflow, but mine did and it wasn't a big deal.