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Roasted Beet & Goat Cheese Tart

Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Course Appetizer
Cuisine American
Servings 4 servings

Ingredients
  

For the Tart

  • 1 sheet puff pastry, thawed about 10 oz / 280 g
  • 3 medium beets, roasted, peeled, and sliced thin
  • 4 oz goat cheese, softened 115 g
  • 2 tbsp olive oil, divided 30 mL
  • 1 tbsp honey or maple syrup 15 mL
  • 1 tsp fresh thyme leaves
  • ½ tsp sea salt
  • Freshly ground black pepper
  • Optional: 2 tbsp crumbled feta or chopped pistachios for garnish 15 g

For Roasting the Beets

  • 1 tbsp olive oil 15 mL
  • Pinch of salt and pepper

Instructions
 

Roast the Beets

  • Preheat oven to 400°F (200°C) .
  • Toss beets with olive oil, salt, and pepper; wrap in foil.
  • Roast 30–40 minutes , until tender when pierced.
  • Cool, peel, and slice thinly.

Prepare the Tart Base

  • Roll out puff pastry on parchment paper to smooth edges.
  • Transfer to a baking sheet and lightly score a 1-inch border around the edge.
  • Prick the center with a fork to prevent puffing.

Assemble

  • In a bowl, mix goat cheese with 1 tbsp olive oil, honey, thyme, salt, and pepper.
  • Spread mixture evenly within the scored border.
  • Arrange roasted beet slices in overlapping circles or stripes.
  • Brush edges of pastry with remaining olive oil.

Bake

  • Bake 20–25 minutes , until golden and puffed.
  • Let cool slightly; top with pistachios or feta if desired.