Roasted Beet and Goat Cheese Tart with Fennel Salad
Roasted beet and goat cheese tart with fennel salad features sweet, caramelized beets and creamy goat cheese in a flaky crust with a bright shaved fennel salad, perfect for seasonal entertaining.
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This roasted beet and goat cheese tart with fennel salad highlights earthy roasted beets, tangy goat cheese, and a crisp, buttery tart shell, finished with a refreshing shaved fennel salad on top. The combination of sweet, caramelized beets and creamy goat cheese layered in a flaky pastry makes this tart equally perfect for brunch, lunch, or a light dinner. If you’re celebrating seasonal produce, be sure to also try my roasted beet salad with burrata or this summer corn soup with corn fritters and basil next.
Why You’ll Love This Recipe
- Seasonal flavor – Roasted beets and fresh fennel bring vibrant, fresh spring and summer produce to the forefront.
- Creamy and crunchy – Tangy goat cheese pairs beautifully with sweet roasted beets and a crisp tart crust for contrast in every bite.
- Elegant presentation – The fennel salad and color contrast make this tart as stunning to serve as it is delicious to eat.
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.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
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.
Swaps and Substitutions
- Beets: If you don’t have red beets, golden beets can be used for a sweeter, more vibrant color.
- Goat cheese: Substitute ricotta or feta if goat cheese isn’t available or preferred.
- Fennel: Thinly sliced cucumbers or radishes can replace fennel for a different crunch.
- Herbs: Swap parsley with basil or dill to change the flavor profile of the salad.
How to Make Roasted Beet and Goat Cheese Tart (Step-by-Step)
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 beet and goat cheese tart with the fennel salad, orange zest and walnuts. Cut into squares and serve.
How to Serve Roasted Beet and Goat Cheese Tarts
- For brunch: Serve slices of roasted beet and goat cheese tart with a simple green salad dressed in lemon vinaigrette.
- For dinner: Pair with roasted baby potatoes and a crisp white wine for a satisfying meal.
- For entertaining: Garnish with extra fresh herbs and serve with citrus segments for extra brightness.
- For a light lunch: Add toasted walnuts or pistachios to the fennel salad for extra texture.
How to Store Roasted Beet and Goat Cheese Tarts
- Refrigerator: Store the tart and fennel salad separately in airtight containers for up to 2 days.
- Prepare ahead: Roast the beets and make the tart dough a day in advance to save time.
- Reheating: Warm tart slices briefly in a 350°F oven to maintain crisp pastry.
- Salad: Dress the fennel salad just before serving to keep it crunchy.
FAQ – Frequently Asked Questions
Can roasted beet and goat cheese tart be made ahead of time?
Yes. You can roast the beets and prepare the tart dough up to a day ahead, then assemble and bake the tart just before serving.
How long do roasted beet and goat cheese tart leftovers last?
Roasted beet and goat cheese tart leftovers can be stored in the refrigerator for up to 2 days when kept in an airtight container.
Can I use pre‑cooked beets for roasted beet and goat cheese tart?
Yes. Pre‑cooked beets can be used; just slice and add them to the tart filling without roasting again.
What goes well with roasted beet and goat cheese tart with fennel salad?
Citrus vinaigrette, toasted nuts like walnuts or pistachios, and a side green salad all pair nicely with roasted beet and goat cheese tart with fennel salad.
Other Recipes to Try
If the whole family loved this roasted beet and goat cheese tart recipe, give the following recipes a try at your next warm weather gathering:
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Roasted Beet and Goat Cheese Tart with Fennel Salad
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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.
Notes:
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.
Nutrition:
Calories: 497kcal | Carbohydrates: 30g | Protein: 13g | Fat: 37g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.003g | Cholesterol: 45mg | Sodium: 331mg | Potassium: 486mg | Fiber: 4g | Sugar: 8g | Vitamin A: 521IU | Vitamin C: 12mg | Calcium: 98mg | Iron: 3mg
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