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Sliced roasted beetroot and goat cheese tart on a wooden board with walnuts and a honey 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.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
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.