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