RECIPES:
Apr 10, 2023

Roasted Beet and Goat Cheese Tart with Fennel Salad

Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
This colorful tart will brighten any table.
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This easy rustic beet and goat cheese tart relies on store-bought puff pastry for an easy shortcut. The rolled out dough is topped off with crumbled goat cheese, slices of roasted beets, shaved fennel and walnuts for a creamy and earthy tart. I finish it off with a bit of orange zest to brighten it up. It’s perfect for winter – the bright pink/ red color makes it a great festive Valentine’s day dish. 

Roasted Beet and Goat Cheese Tart with Fennel Salad 

Key Ingredients in This Recipe 

  • Beets – Roasting beets until they are extremely tender brings out their unique, sweet and earthy flavor. They are wrapped in aluminum foil when cooked so the skin can easily be slipped off when they are tender. I used chioggia beets (also called candy cane beets) for their appealing color, however red or golden beets will work as well. They don’t keep their bright pink and white stripes when cooked.
  • Puff pastry – Store-bought puff pastry is a great shortcut for making this simple tart. I like to keep a package in my freezer for easy recipe assembly since it is so versatile. 
  • Goat cheese – Also known as chèvre, it is a creamy, mild cheese made from goat’s milk. This cheese has a tart, tangy flavor and actually has many different varieties. The most common goat cheese in America is fresh chèvre which can mostly be found in log form. I crumble it over the puff pastry as the base layer of the tart. 
  • Fennel – The slightly sweet licorice flavor of the fennel complements the earthy flavor of the roasted beets and creamy goat cheese. I either thinly slice the fennel bulb or use a mandolin to cut it thinly and evenly. Reserve the fronds for garnishing the tart. 
  • Walnuts – Oily walnuts pair well with beets and goat cheese while providing a subtle crunch to finish off this recipe. 

How to Make Roasted Beet and Goat Cheese Tart

Step 1: Roast beets. 

Preheat the oven to 375ºF (190ºC). Trim the tops off the beets if needed and scrub completely. Drizzle the beets with 2 tablespoons of olive oil and season with salt and pepper. Individually wrap each beet tightly in aluminum foil. Roast until the beets are tender, about 1 hour.

Step 2: Peel and slice beets. 

Remove from the oven and let the beets cool. Rub the beets or use a pairing to peel the skins and discard. Cut the beets widthwise into ¼” (6.4mm) thick slices.

Step 3: Roll out puff pastry.

Keep the oven on. On a clean, lightly floured work surface, roll out one of the puff pastry pieces into a 9×12 (23cm x 30cm) rectangle. Add to a parchment paper lined baking sheet.

Step 4: Par-bake puff pastry.

In a small bowl whisk the egg with 1 tablespoon of water. Brush the puff pastry all over with the egg wash. Bake the puff pastry until just golden brown and slightly puffed, about 15 minutes.

Step 5: Assemble and bake tart. 

Spread the goat cheese over the top of the puff pastry, leaving a ½” (1cm) crust around the edges. Arrange the beets in a single layer over the top. Bake until the crust is golden brown and the cheese has melted, about an additional 15 minutes.

Step 6: Make fennel salad. 

In a medium mixing bowl whisk the remaining olive oil and orange juice. Toss with the fennel.

Step 7: Serve. 

Top the baked beet and goat cheese tart with the fennel salad, orange zest and walnuts. Cut into squares and serve.

Tips and Tricks for This Recipe 

Swaps and substitutions 
  • Store-bought puff pastry can easily be substituted with your favorite homemade puff pastry or rough puff recipe. 
  • If you can find the pretty pink and white Chioggia beet variety (more commonly found at farmer’s markets than grocery stores), they add a nice mix of color to the tart. Otherwise swap with red or golden beets.
How to Prep this Recipe in Advance

While I recommend baking the tart fresh for the best flavor and texture, the beets can easily be roasted and sliced up to 3 days in advance. Peel the beets then store them refrigerated in an airtight container until ready to assemble the tart. Return the oven to 375ºF (190ºC). 

Cooking with Beets 

Beets have a habit of staining anything they come in contact with (a signature reddish/pink hue), so I recommend wearing gloves and/or an apron.

Other Recipes to Try

If you enjoy this roasted beet and goat cheese tart recipe, give these a try: 

Roasted Beet and Goat Cheese Tart with Fennel Salad

Print Pin
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Serves 6

Ingredients:

  • 1 pound beets, (about 3 medium beets)
  • 4 tablespoons extra-virgin olive oil, divided
  • Kosher salt, as needed
  • Freshly ground black pepper, as needed
  • 1 sheet (½ pound) puff pastry, thawed at room temperature
  • 1 large egg
  • 8 ounces goat cheese, crumbled
  • 1 teaspoon orange zest
  • 2 tablespoons freshly squeezed orange juice
  • 1 small head fennel, shaved
  • ¼ cup chopped walnuts

Instructions:

  • Preheat the oven to 375ºF (190ºC). Trim the tops off the beets if needed and scrub completely. Drizzle the beets with 2 tablespoons of olive oil and season with salt and pepper. Individually wrap each beet tightly in aluminum foil. Roast until the beets are tender, about 1 hour.
  • Remove from the oven and let the beets cool. Rub the beets or use a pairing to peel the skins and discard. Cut the beets widthwise into ¼” (6.4mm) thick slices.
  • Keep the oven on. On a clean, lightly floured work surface, roll out one of the puff pastry pieces into a 9×12 (23cm x 30cm) rectangle. Add to a parchment paper lined baking sheet.
  • In a small bowl whisk the egg with 1 tablespoon of water. Brush the puff pastry all over with the egg wash. Bake the puff pastry until just golden brown and slightly puffed, about 15 minutes.
  • Spread the goat cheese over the top of the puff pastry, leaving a ½” (1cm) crust around the edges. Arrange the beets in a single layer over the top.
  • Bake until the crust is golden brown and the cheese has melted, about an additional 15 minutes.
  • In a medium mixing bowl whisk the remaining olive oil and orange juice. Toss with the fennel.
  • Top the baked tart with the fennel salad, orange zest and walnuts. Cut into squares and serve.

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