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Beet and Goat Cheese Tart
Beet and Goat Cheese Tart Erin McDowell

Beets are one versatile vegetable. We’ve shown you how to roast them in a skillet, bake them into quinoa patties and use them to dress up a colorful salad. Now we’re bringing you a beet and goat cheese tart. We top a flaky, buttery puff pastry with sliced beets and crumbled goat cheese, then bake until the tart is warm and golden and the cheese has melted. Serve it as an appetizer, side dish or main course (with a side salad, obvi).

Makes one 9-inch tart
Start to Finish: 1 hour 15 minutes

Ingredients

1 sheet frozen puff pastry, thawed overnight

1 leek, halved and thinly sliced

3 medium beets, peeled and thinly sliced

2 tablespoons olive oil

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

⅓ cup crumbled goat cheese

4 sprigs fresh thyme, leaves removed from the stem

Directions

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.

2. Unfold the puff pastry onto the prepared baking sheet. Place a cake pan or a plate that’s approximately 9 inches in diameter onto the pastry dough and use a paring knife to trace around it. Remove and discard the excess dough. Score the puff pastry all over with a fork.

3. Sprinkle the leek slices evenly over the round of puff pastry. Arrange the beets in circles on top of the leeks, then drizzle evenly with the olive oil. Season with salt and pepper.

4. Sprinkle the goat cheese and thyme on top of the beets. Bake the tart until the crust is golden and the beets are fork tender, 30 to 35 minutes. The tart can be eaten warm or at room temperature.

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