Appetizers
Beet and Goat’s Cheese Tart
Prep
10 minutes
Cook
25 minutes
Yield
4
This beet and goat’s cheese tart is coming in hot just in time for the holiday season. This tart is the perfect appetizer, lunch, or snack. It has the earthiness of beets combined with the creaminess of goat cheese and topped with a little flavor pop from the balsamic vinegar. You’ll seriously love the combo of flavors.
Why you’ll love this goat’s cheese tart:
- Quick & Easy: This recipe will take only 10-minutes to prep. So easy!
- Flavorful: The combo of flavors here are seriously to die for
- Versatile: Add your favorite cheeses or toppings to this recipe
Ingredient Notes:
Beets: Beets are so glorious. They have such a rich earthy flavor that adds so much to any recipe. Plus they are healthy for you. Beets have many nutrients that can help improve digestion, balance your energy, and so many other things.
Balsamic Vinegar: A good balsamic vinegar is key to any dressing or topping, that’s why I love Bono Furtuna’s products. Their olive oil is a go-to in my kitchen but so is their vinegar. It’s aged in barrels in Italy for 150 years and you can taste the premium quality it adds to recipes like this one.
How to make a goat’s cheese tart:
Preheat the oven to 400F.
Grab a 9X9 pan or cast-iron skillet and heat on medium heat over the stove-top.
To the pan, add butter, beetroot, brown sugar, and balsamic vinegar. Let the butter melt and the mixture start to bubble. Stir often to avoid burning.
Place all the beets cut site down in an organized manner (see photo for reference). Grab the flat puffed pastry and spread it over the told, folding over the edges where needed. Using your fingers, press down between the beets to make sure everything is sealed.
Bake for 10-12 minutes or until golden brown.
Remove the skillet from the oven and let it cool for 5 minutes. Using a sharp knife, carefully cut around the tart to release any stuck edges. Grab a large plate and place it over the skillet using both hands. Flip the skillet upside down to release the tart.
- Top with goat’s cheese, fresh mint, and another drizzling of balsamic.
Sugar: If you don’t want to use sugar, then use maple syrup.
Beets: If you’re not a fan of beets, I suggest using root veg, asparagus, potatoes, or tomatoes.
Vegan: To make this dish vegan, use your favorite vegan goat’s cheese like consistency cheese.
Other comforting recipes you’ll love:
- Vegan Bean & Lentil Chili
- Vegan Baked Potato Soup
- Easy Vegan Pot Pies
- Brown Butter and Spice Sweet Potato Casserole
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Beet and Goat’s Cheese Tart
Video
Ingredients1x2x3x
- 2 tbsp. butter
- 2 cups pickled beetroot rinsed and halved
- 2 tbsp. brown sugar
- 1 tbsp balsamic vinegar I used Bona Furtuna + more for serving
- 1 sheet thawed puffed pastry
- ½ cup goat’s cheese
- handful chopped fresh mint
Instructions
Preheat the oven to 400F.
- Grab a 9X9 pan or cast-iron skillet and heat on medium heat over the stove-top.
- To the pan, add butter, beetroot, brown sugar, and balsamic vinegar. Let the butter melt and the mixture start to bubble. Stir often to avoid burning.
- Place all the beets cut site down in an organized manner (see photo for reference). Grab the flat puffed pastry and spread it over the told, folding over the edges where needed. Using your fingers, press down between the beets to make sure everything is sealed.
Bake for 10-12 minutes or until golden brown.
- Remove the skillet from the oven and let it cool for 5 minutes. Using a sharp knife, carefully cut around the tart to release any stuck edges. Grab a large plate and place it over the skillet using both hands. Flip the skillet upside down to release the tart.
Top with goat’s cheese, fresh mint, and another drizzling of balsamic.
Enjoy!
Notes
Nutrition
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Beet and Goat’s Cheese Tart
Ingredients
- 2 tbsp. butter
- 2 cups pickled beetroot rinsed and halved
- 2 tbsp. brown sugar
- 1 tbsp balsamic vinegar I used Bona Furtuna + more for serving
- 1 sheet thawed puffed pastry
- ½ cup goat’s cheese
- handful chopped fresh mint
Instructions
Preheat the oven to 400F.
- Grab a 9X9 pan or cast-iron skillet and heat on medium heat over the stove-top.
- To the pan, add butter, beetroot, brown sugar, and balsamic vinegar. Let the butter melt and the mixture start to bubble. Stir often to avoid burning.
- Place all the beets cut site down in an organized manner (see photo for reference). Grab the flat puffed pastry and spread it over the told, folding over the edges where needed. Using your fingers, press down between the beets to make sure everything is sealed.
Bake for 10-12 minutes or until golden brown.
- Remove the skillet from the oven and let it cool for 5 minutes. Using a sharp knife, carefully cut around the tart to release any stuck edges. Grab a large plate and place it over the skillet using both hands. Flip the skillet upside down to release the tart.
Top with goat’s cheese, fresh mint, and another drizzling of balsamic.
Enjoy!
Video
Notes
Nutrition
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