Beetroot And Goat Cheese Tart Recipe

You may be familiar with sweet tarts, but there's a whole world of savory tarts out there just waiting for you to enjoy. This classic, refreshing, vegetarian creation by Katie Rosenhouse is a great introduction to the world of savory tarts, but it still has a hint of sweetness thanks to roasted beets. "I love being able to showcase fresh beets, especially from June through October when I can find a few different varieties at the grocery store," Rosenhouse says. "This tart is easy and impressive — with a quick pie crust, crumbled goat cheese, and cooked beets, you have a tender, buttery tart full of punchy flavors." Finished with walnuts, honey, and a hit of balsamic, this tart offers "the ultimate flavor combination," Rosenhouse says.

If you're feeling daunted by the idea of making this entire dish from scratch, Rosenhouse offers some suggestions to make your life easier: "You can swap out the pie crust recipe here for a store-bought crust, along with store-bought cooked beets if you're looking for a shortcut," she says.

Gather your beet and goat cheese tart ingredients

Besides buying fresh beets and goat cheese, you'll also need olive oil, salt, pepper, flour, butter, sugar, lemon juice, honey, toasted walnuts, and balsamic vinegar for this sweet and tangy tart.

Roast, peel, and cut the beets

Don't worry, there's a way to cook beets without staining your hands. Start by washing and drying your beets, then trimming the ends. Coat each beet in olive oil and salt, wrap each one in foil, and place them on a sheet pan. Bake them in a 400 F oven until a fork easily slides in, then peel the skin off. Once your beets have cooled down, slice them thinly using a mandoline slicer.

Make the crust

Now, onto the crust. Combine the flour, sugar, and salt, then incorporate cubes of cold butter until the butter pieces have shrunken considerably. Add the water — it should start to look like dough now. Form your dough into a disc, wrap it in plastic, and stick it in the fridge for half an hour. Once it's chilled, roll it out and fit it into your tart pan, pressing the edges against the pan and trimming any excess. Then, freeze your prepped pan for 10 minutes.

Assemble and bake the tart

Take your tart pan out of the freezer and fill it with a layer of goat cheese. Then, layer the beet slices, starting on the outer edge of the crust and working your way in. Doesn't it look pretty? Add some olive oil and salt and bake until golden brown.

Slice and serve your savory beet and goat cheese tart

Once your tart is out of the oven, squeeze lemon juice over it and scatter toasted walnuts over the top. Finally, drizzle a mixture of honey and balsamic vinegar over everything. Then, slice and serve. "This tart can be served pretty much any time of day," Rosenhouse says. "It fits well on a brunch table, served up for lunch with an arugula salad, or as a light summer dinner with grilled chicken."

If you're not feeding a crowd, you're likely to have leftovers. "Wrap and refrigerate leftover slices of this tart for up to 3 days," she notes. "Freeze for longer storage, then defrost in the refrigerator and warm in an oven or toaster to bring it back to life."

Beetroot And Goat Cheese Tart Recipe
5 from 25 ratings
Visually stunning, this tangy and tender tart is the best way to showcase in-season beets of many colors.
Prep Time
Cook Time
beet and goat cheese tart
Total time: 3 hours, 10 minutes
  • 8 small to medium beets (red, golden, or assorted types)
  • 4 teaspoons olive oil, divided
  • 1 ¼ teaspoon kosher salt, divided
  • 1 ¼ cups all-purpose flour, plus additional for rolling
  • 2 teaspoons granulated sugar
  • ½ cup cold salted butter, cubed
  • 3 tablespoons cold water
  • 8 ounces (about 2 cups) crumbled goat cheese
  • ½ teaspoon freshly cracked black pepper
  • Juice of ½ lemon
  • 2 tablespoons chopped walnuts, toasted
  • 4 tablespoons honey
  • 2 tablespoons balsamic vinegar
  1. Preheat the oven to 400 F.
  2. Trim, wash, and dry the beets. Transfer them to a large sheet of foil, drizzle with 2 teaspoons olive oil, and sprinkle with ½ teaspoon salt. Wrap tightly (if using multiple types of beets, separate them into different pieces of foil) and bake for 60-75 minutes or until fork-tender.
  3. While beets are warm, use a paper towel or small paring knife to peel skin. Refrigerate until ready to use.
  4. Prepare the tart crust: In a medium bowl, mix to combine the flour, sugar, and ½ teaspoon salt. Work in cubed butter using your fingertips or a pastry cutter until only pea-sized bits remain.
  5. Add 2 tablespoons water and toss lightly to combine. The dough should hold together when squeezed. If the dough is too dry, add remaining water. Form into a disk no more than 1 inch thick, wrap with plastic wrap, and refrigerate for 30-45 minutes for easy rolling.
  6. Slice beets ¼ inch thick using a mandoline or sharp knife, and set aside.
  7. Dust countertop with flour and roll chilled dough to a ⅛- to ¼-thick round. Transfer to a 9-inch fluted tart pan and gently coax into the corners of the pan to fill. Patch any holes with extra bits of dough if needed. Trim dough to fit the pan, and freeze for 10 minutes.
  8. Pour an even layer of goat cheese into the tart crust, breaking up any larger pieces.
  9. Shingle beets in a ring around the edge of the tart, leaving the tart crust showing. Continue adding rings of beets, working toward the center of the tart, until covered. Drizzle with 2 teaspoons olive oil, sprinkle with ¼ teaspoon salt, and bake for 60-70 minutes until the crust is golden and the beets begin to curl along the edges.
  10. Squeeze fresh lemon juice over the tart. Sprinkle with walnuts. Stir the honey and balsamic to combine, and drizzle over the tart slices. Serve warm or at room temperature.
Calories per Serving 356
Total Fat 21.3 g
Saturated Fat 11.9 g
Trans Fat 0.5 g
Cholesterol 43.5 mg
Total Carbohydrates 34.0 g
Dietary Fiber 3.2 g
Total Sugars 16.1 g
Sodium 406.2 mg
Protein 9.1 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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