Goat's Cheese Tart | FoodByMaria Recipes

Vegan 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. 

Beet and goat's cheese tart on a plate

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 

Balsamic vinegar on a countertop

Beets in a cast iron dish

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.

Beets in a cast iron dish

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.

Balsamic vinegar on a countertop

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

Balsamic and goat's cheese tart on counter with knife

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.

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Beet and Goat’s Cheese Tart

  • Author: Maria Koutsogiannis
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 1x
  • Category: Vegetarian
  • Cuisine: American Inspired
  • Diet: Vegetarian

Description

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


Ingredients

Scale

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!

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 Size: 4
  • Calories: 91
  • Sugar: 9.7g
  • Sodium: 225.6mg
  • Fat: 8.6g
  • Saturated Fat: 5.3g
  • Unsaturated Fat: 0.3g
  • Trans Fat: 0g
  • Carbohydrates: 11.9g
  • Fiber: 1.9g
  • Protein: 9.7g
  • Cholesterol: 22.5mg

Keywords: easy, creamy, crunchy, recipe

Janice

I love to read your expert tips, they seem to always answer my questions! In general I think you write really good food blogs, thank you!

Maria Koutsogiannis

thank you, janice!

Adeleine

I made this tonight and it was really good, I’m a beet lover so I obviously love the taste, for anyone who is skeptical about it, it’s very light and easy.

Maria Koutsogiannis

it’s so special!

Charmane

Very tasty, we’ve been getting a lot of beets lately and I’ve been having a fun time playing around with this vegetable

Maria Koutsogiannis

so glad you love beets! Make this dish!!!

Dorthy Richardson

Could this potentially be made into a pizza style? what do you think?

Maria Koutsogiannis

100% just use your favorite pizza dough and go from there!

Paulina Laurent

I really love your videos, they just make the cooking experience, well executing the recipe so straightforward and to the point. I usually have so many questions but I have the feeling you think a lot about these things so my questions are generally answered in your work haha

Maria Koutsogiannis

haha I love that! Thanks Paulina!

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