This simple 5-ingredient beet and goat cheese tart is my favorite savory and tangy appetizer for your next dinner party or big brunch!
I think I’m in love. In love, with puff pastry.
Why do I not use puff pastry more often?! Man, it’s beyond simple and delicious and light and airy. Plus it’s a pastry so it’s flaky and buttery and simply wonderful.
I’ve used puff pastry once before, but that was homemade. Just as wonderful (actually more wonderful), but a helluva lot more work. Oh and that recipe included chocolate so if it’s your sweet tooth you’re looking to satisfy today, head over there.
I picked up some beets from the farmers market over the weekend, not totally sure what I wanted to do with them. But I’ve been loving beets lately for their gorgeous color and knew I wanted to make something to showcase their beauty.
I have a small herb ‘garden’ on my deck. I say ‘garden’ because I have four pots – mint, cilantro, basil, and rosemary. So far I have only killed the cilantro. I think I might have over-watered it… is that a thing? If it’s not, then I really don’t know where things went south.
Anyway, my basil is going strong and is so strong in fact that I am putting basil on/in just about everything these days.
And trust me when I tell you how perfectly it pairs with the natural sweetness of the beets and tanginess of the goat cheese. This is what appetizer dreams are made of.
Now it’s your turn: Do you like to use puff pastry? And do you like beets? I’m always looking to hear what you like, so please let me know in the comments!
I’m making this Beet and Goat Cheese Tart on Thursday for a Bastille Days celebration and you should too! If you make any of my recipes, don’t forget to post a picture social media and use the hashtag #imhungrybynature for a chance to be featured!
- 2 large beets
- 1 Tablespoon olive oil*
- 1 sheet puff pastry, thawed
- 1 egg plus splash of water or milk
- 4 ounces goat cheese, crumbled
- Salt and pepper*
- Preheat oven to 400 degrees F.
- Remove beet greens and scrub the beets. Place in a foil pack with olive oil, salt, and pepper. Roast for approximately 45 minutes or until the beet can be pierced with a fork.
- Lower oven to 350 degrees F.
- Once beets are done roasting and cool to the touch, peel off skin (this should be easily removed with your hands), and slice into rounds approximately ⅛ inch thick.
- Place puff pastry on a baking sheet. Brush with your egg wash.
- Crumble 3 ounces of goat cheese on puff pastry, arrange the beet slices on top, sprinkle the remaining 1 ounce of goat cheese, and top with salt and pepper.
- Bake for 30-35 minutes or until pastry is puffed and golden.
Gimme all the bites.