Roasted Beetroot Tart with Goat Cheese and Walnuts

Jump to Recipe

Roasted Beetroot and Goat Cheese Tart pairs sweet, caramelized beet slices with tangy goat cheese in a flaky puff pastry shell, baked until the filling sets and the edges turn deep gold. The combination sounds fancy but the whole thing comes together in about 75 minutes, most of it hands-off roasting time.

I roast the beets first so they caramelize at the edges instead of steaming in their own juice, which is what happens if you skip that step and slice them raw straight into the tart. Blind baking the pastry base matters too. A base that’s still pale won’t hold up under the goat cheese filling and turns gummy in the middle.

A honey-balsamic drizzle at the end cuts through the richness of the cheese and pulls the sweetness of the beets forward. This one eats like a full meal with a green salad on the side, or cut into smaller squares for a starter.

Why You’ll Love This Recipe

• Caramelized beets balance tangy goat cheese in every bite
• Flaky puff pastry base needs no rolling skills
• Roast beets ahead to cut day-of prep time
• Works as a plated starter or a light main

Ingredient Notes

• Beets: Look for firm, unblemished beets about the size of a fist. Wear gloves when peeling so your hands don’t stain.
• Goat cheese: Use a soft, spreadable chèvre log rather than an aged wheel, which won’t blend into the filling the same way.
• Puff pastry: All-butter puff pastry gives the best flavor and flakiest layers. Keep it cold until it goes into the oven.
• Egg: Binds the filling so it sets into clean slices instead of staying loose when you cut it.
• Heavy cream: Adds richness to the filling. Half-and-half works but the result is slightly less rich.
• Fresh thyme: Holds up better to baking than dried. Strip the leaves off the stem with your fingers.
• Walnuts: Toast in a dry pan for 2 to 3 minutes before scattering over the tart for more flavor.
• Honey: Drizzled on at the end rather than baked in, so it stays glossy instead of soaking into the pastry.
• Balsamic vinegar: Balances the honey’s sweetness. A thicker, reduction-style balsamic gives a better drizzle.

Roasted Beetroot Tart with Goat Cheese and Walnuts

Sliced roasted beets and a creamy goat cheese filling baked in puff pastry, finished with a honey-balsamic drizzle.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 6 servings

Course: Appetizer

Cuisine: French

Calories: 340

Ingredients Method Notes

Ingredients

  

For the Beets

• 3 beets medium (about 500 g); peeled and sliced 1/4 inch thick
• 1 tbsp olive oil
• salt and black pepper to taste

For the Filling

• 150 g soft goat cheese (chèvre) room temperature
• 1 large egg
• 60 ml heavy cream
• 1 tbsp fresh thyme leaves plus more for garnish
• salt and black pepper to taste

For the Tart

• 1 puff pastry sheet sheet (about 320 g); thawed if frozen
• 2 tbsp walnuts, chopped
• 1 tbsp honey
• 1 tbsp balsamic vinegar
• arugula a handful; optional, for serving

Method

 

Roast the Beets

1. Heat the oven to 200 C / 400 F.
2. Toss sliced beets with olive oil, salt, and pepper on a parchment-lined sheet pan.
3. Roast for 25 minutes, flipping once, until tender and caramelized at the edges.

Prepare and Blind Bake the Pastry

1. Roll out the puff pastry to fit a 9-inch tart pan, or shape into a 10x14 inch rectangle on a sheet pan, leaving a 1-inch border.
2. Score the border lightly with a knife and prick the base all over with a fork. Chill 10 minutes.
3. Bake at 200 C / 400 F for 12 minutes until puffed and pale gold.

Assemble and Bake

1. Reduce the oven to 190 C / 375 F.
2. Whisk goat cheese, egg, cream, thyme, salt, and pepper until smooth. Spread over the baked pastry base within the border.
3. Arrange roasted beet slices over the filling, slightly overlapping, and scatter with walnuts.
4. Bake for 20 minutes until the filling is set with no wobble in the center and the pastry edges are deep golden.

Finish

1. Cool the tart for 5 minutes. Warm the honey and balsamic vinegar together, then drizzle over the top.
2. Top with extra thyme and arugula if using. Slice and serve.

Notes

• Blind bake pastry fully before filling, or the center turns gummy.
• Slice beets uniformly for even roasting and a neater tart.
• Rest 5 minutes before slicing so the filling sets.
• Warm the honey glaze slightly for easier drizzling over beets.

Tips for Success

• Pat roasted beet slices dry with a paper towel before layering, or the filling turns watery underneath.
• Blind bake the puff pastry until pale gold before adding filling, or the base turns soggy.
• Use a mandoline to slice beets into even 1/4-inch rounds for consistent roasting and a tidier layer.
• Let the tart rest 5 minutes before slicing so the filling firms up and doesn’t run.
• Roast beets a day ahead and refrigerate them, so assembly on tart day takes about 15 minutes.

Variations

• Swap walnuts for toasted pecans or pistachios for a different crunch and a slightly sweeter finish.
• Add crumbled blue cheese alongside the goat cheese for a sharper, more pungent filling.
• Use individual tart shells instead of one large tart for plated appetizer portions.

Storage and Reheating

Store leftover tart covered in the fridge for up to 3 days. The pastry softens slightly but the flavor holds fine.

Reheat slices in a 180C/350F oven for 8 to 10 minutes to re-crisp the base, rather than microwaving, which leaves the pastry limp.

Roasted beets on their own keep well in the fridge for 3 days if you want to prep that part ahead of assembling the tart.

Serving Suggestions

Roasted Beetroot and Goat Cheese Tart works as a light main with a peppery arugula salad dressed in lemon and olive oil.

Cut it into smaller squares and serve as a starter alongside a bowl of smoked haddock and saffron chowder, or pair with roasted asparagus and a glass of dry white wine for a fuller dinner.

Leftover slices pack well for lunch the next day, eaten cold or warmed through.

FAQ

Why is my roasted beetroot and goat cheese tart soggy in the middle?

A soggy center usually means the pastry wasn’t blind baked long enough or the beet slices held too much moisture. Blind bake the puff pastry until pale gold before adding the filling, and pat roasted beet slices dry with a paper towel first. Skipping the fork-pricking step on the base can also trap steam underneath.

Can I use cream cheese instead of goat cheese in this tart?

You can, but the flavor and texture change. Cream cheese bakes denser and loses the tangy edge that goat cheese brings against the sweet beets, so add a squeeze of lemon juice to mimic that brightness. Feta or ricotta salata are closer substitutes if you want tang without buying chèvre.

Can I make this beetroot and goat cheese tart ahead and freeze it?

You can assemble and bake the tart up to 2 days ahead and reheat before serving, but freezing isn’t ideal since the puff pastry turns soggy once thawed. Store the baked tart covered in the fridge and reheat at 180C/350F for 10 minutes to re-crisp the base. Roast the beets up to 3 days ahead if you want to save time.

What goes well with a roasted beetroot and goat cheese tart for dinner?

A simple arugula salad with lemon vinaigrette cuts through the richness and echoes the tart’s peppery garnish. Add a bowl of chorizo and white bean stew or a side of roasted asparagus for a fuller meal. A dry white wine like Sauvignon Blanc balances the goat cheese nicely too.

Is this beetroot and goat cheese tart gluten free?

No, the recipe uses puff pastry, which is made with wheat flour. Swap in a store-bought gluten-free puff pastry or press a gluten-free shortcrust into the tart pan instead, blind baking it the same way. Check that your pastry brand is labeled gluten free since cross-contamination varies by manufacturer.

What’s the difference between using puff pastry and shortcrust for this beet tart?

Puff pastry gives a lighter, flakier base that puffs up around the edges, while shortcrust makes a sturdier shell that holds slices cleanly. I use puff pastry here for the contrast against the soft filling, but shortcrust works if you want cleaner cut edges for a buffet table. Both need blind baking first.

Loved this? Try these next

• Truffle Parmesan Roasted Chicken recipe