Savory Beet Tart
Beets are a polarizing root vegetable. You either love it or hate it! I was on the hate train until I ate a version of this Savory Beet Tart for the first time. Once I was introduced to golden beets, I was hooked. Make this tart for your next dinner party or bring it as an appetizer to a holiday gathering to use up this bright and bold winter produce!
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Beet Tart with Herb-y Goat and Ricotta Cheeses
I used to work at Tastemade and spent 3.5 years of my career there! I held a role as a Content Partnerships Manager, where I was the “middle man” between our production team and our brand partners. So anytime a brand would hire us to create content featuring their products, I’d be their point of contact for all things related to production.
I got to know the ins and outs of creating food, home, and travel content. I got to work alongside food stylists who would develop and test recipes, and then perfectly style and shoot them in our production studio. Working at Tastemade in the food media industry is where I learned so much that I was able to apply to my own career as a content creator!
One of the very last food styling shoots I got to work on before the world shut down in March 2020 was this savory beet tart. The one we made on set was a bit different, using fresh thyme, chives instead of rosemary, and a few additional toppings. I remember eating the leftovers after the shoot was complete. As a former beet-hater, I was blown away by the fact that this recipe actually got me to enjoy eating beets. Beets are super earth-y, and I usually cannot stand the smell of red beets. But this was the first time I had ever tried golden beets, and boy, was I hooked!
I adapted the recipe we made on set that day to fit my own style of cooking, using more dried herbs and spices instead of fresh to be a bit more accessible for the average home cook. It’s still one of my favorite recipes to whip up and take to a holiday party or serve guests that I invite over for dinner.
Ingredients for a Savory Beet Tart
- Puff pastry
- Goat cheese. Not a fan of goat cheese? You can replace with feta, or use all ricotta cheese.
- Ricotta cheese
- Dried herbs. I used a combination of rosemary and thyme with salt and pepper. You can get creative here with something that suits your taste, or use fresh herbs instead! Fresh chives and thyme are delicious here!
- Honey. To add a touch of sweetness to the cheese mixture.
- Egg. Create an egg wash for the puff pastry to ensure it bakes up crispy and golden brown.
How to Make a Savory Beet Tart
Keep scrolling for the full recipe card with measurements and detailed instructions. Here’s a quick overview (with photos) of the recipe process!
- Roast the beets: Cut the tops off, wash the beets, then drizzle with olive oil and a generous pinch of salt, wrap in foil, and roast at 400ºF for 45 minutes. Let cool to the touch, then peel and slice the beets to 1/4″ thickness.
- Mix the cheeses: Combine softened goat cheese, ricotta, dried herbs, and honey in a mixing bowl, then season with salt and pepper.
- Prepare the puff pastry. Roll out the puff pastry sheet onto a lightly floured surface. Score the edge with a knife to create a 1/2″ border, then use a fork to prick the dough inside of the border.
- Build onto the pastry. Spread an even layer of the cheese mixture onto the puff pastry on the inside of the border. Then place the sliced beets on top. Brush the beaten egg onto the pastry dough along the edge.
- Bake the tart. Bake for 20-25 minutes until crust is golden brown. Let cool slightly before slicing and serving.
Storing and Reheating
Slice it up and store leftovers in an air-tight container (I like to layer some parchment paper so the bottoms of each slice don’t absorb moisture if they’re piled on top of each other). To reheat, I like to place a slice on a small baking sheet in the oven at 350ºF for about 7-10 minutes until warmed through and crispy.
Equipment
- Aluminum foil
- Baking sheet
- Chef’s knife
- Rolling pin
Savory Beet Tart
- Prep Time: 10
- Cook Time: 70
- Total Time: 1 hour 20 minutes
- Yield: 12 1x
- Category: Appetizer
Description
This savory beet tart combines a buttery, flaky puff pastry crust with creamy herbed goat and ricotta cheeses with earthy beets. It’s the perfect appetizer for a winter dinner party to use up some seasonal produce!
Ingredients
- 4 small beets (2 golden, 2 red)
- 8 oz ricotta
- 4 oz goat cheese, room temperature
- 2 tsp dried thyme leaves
- 2 tsp dried rosemary
- 1 tbsp honey
- Salt and pepper
- 1 sheet puff pastry, thawed
- 1 egg, beaten
Instructions
- Roast the beets. Preheat oven to 400ºF. Cut the tops off the beets and wash them. Drizzle the beets with olive oil and a generous pinch of salt, then wrap in aluminum foil (if you’re using golden and red beets, wrap them separately). Bake for 45 minutes, then remove from the oven. Allow to cool to the touch, then peel the beets and slice them into 1/4 inch thick slices.
- Make the cheese mixture. In a medium bowl, mix together the ricotta, goat cheese, thyme, rosemary and honey. Season with a salt and pepper.
- Prepare the puff pastry. On a lightly floured surface, roll out the puff pastry into a large rectangle. Place the dough on a parchment lined baking sheet. Use a knife to score a 1/2 inch border around the edge. Use a fork to prick the pastry dough on the inside of the border.
- Add cheese and beets to the puff pastry. Spread the cheese mixture onto the puff pastry on the inside of the border. Add sliced beets on top. Brush the edges with egg wash and bake for 20-25 minutes until the edges are puffed and golden brown.
- Let cool slightly and serve! You can also top your tart with a drizzle of honey, crushed walnuts, and fresh parsley for some added brightness and crunch!
Nutrition
- Serving Size: 1 slice
- Calories: 203
- Sugar: 4.7 g
- Sodium: 349.1 mg
- Fat: 12.8 g
- Carbohydrates: 15.9 g
- Protein: 6.7 g
- Cholesterol: 29.5 mg
