Beet and Goat’s Cheese Tart

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: 

1. Preheat the oven to 400F.

2. Grab a 9X9 pan or cast-iron skillet and heat on medium heat over the stove-top.

3. 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.

4. 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.

5. Bake for 10-12 minutes or until golden brown.

6. 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.

7. Top with goat’s cheese, fresh mint, and another drizzling of balsamic.

Expert Tips & FAQ: 

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 
• Creamy Tomato & Garlic Pasta
• 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

5 from 5 votes

This delicious beet and goat's cheese tart is flavorful from the earthy beets, creamy goat cheese, and delicious balsamic drizzle. The perfect appy!

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Vegetarian

Cuisine American-Inspired

Servings 4

Calories 91 kcal

Ingredients

  

1x2x3x

• 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
• 1/2 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

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 favourite vegan goat's cheese like consistency cheese.

Nutrition

Serving: 4 | Calories: 91kcal | Carbohydrates: 11.9g | Protein: 9.7g | Fat: 8.6g | Saturated Fat: 5.3g | Polyunsaturated Fat: 0.3g | Cholesterol: 22.5mg | Sodium: 225.6mg | Fiber: 1.9g | Sugar: 9.7g

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