An interesting and rustic Tart Recipe that’s easy to prepare because it’s made with store bought puff pastry. The vibrant colour of the beets and fresh thyme makes for a beautiful presentation.
This recipe is part of a collection I developed for a local CSA program. We wanted to offer the members some ideas for mid summer vegetables that were a little unique. Like Shrimp Lettuce Wraps and Zucchini Rolls with Spinach and Ricotta. The original version used a larger amount of goat cheese but this updated recipe includes sour cream resulting in a softer creamier cheese layer that’s easier on the budget.
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Most puff pastry comes in a 2 block package or a single square rolled up. You need one block or one pre rolled square. Gently roll the pastry to about a 9 x 12 inch rectangle which is basically the size of a 1/4 sheet pan. I like to use parchment paper because it prevents the tart from sticking to the pan and you can easily lift it out in one piece onto the cutting board. You can even roll the puff pastry on the parchment using the baking pan as a size guide. A little dusting of flour will help with the rolling process.
Goat cheese normally comes in a small or larger log shaped package. Grab a smaller one which will be labeled 4 oz or 113 g which is about 1/2 cup. To soften the goat cheese for easy spreading, give it a few quick bursts in the microwave on low heat. Stir in the sour cream and add a little salt and pepper. Then spread onto the rolled out puff pastry leaving a thin space at the edge.
The beets are not cooked before assembling the tart. But peel them if the skin is a bit dry, especially if they’re not freshly picked. The secret is to slice them as thin as possible. If you have a mandoline slicer you’re all set. Do a few practice slices on the lowest setting. If you’re not getting complete circles, move it up one notch. Otherwise this is very good practice for your knife skills. Use the sharpest knife you’ve got and make sure your beet is stable on the cutting surface. Don’t worry if they aren’t all the same size or you get a few half circles.
Now is the fun part. Arrange the sliced beets in an artful pattern, overlapping so most of the cheese layer is covered. If you’ve got larger and smaller circles, incorporate them as needed by size. The beets shrink as they cook so if you don’t overlap you’ll have gaps.
A good drizzle of olive oil adds depth and shine to the tart. Fresh thyme goes so well with goat cheese. I don’t recommend dried thyme, it’s got a much stronger aroma and doesn’t have the fresh green colour. An easy way to remove the tiny leaves is to hold a brach of thyme in one hand and use the other hand to strip the leaves from top to bottom. The very top can be picked off and don’t worry about tiny stems, they’re perfectly edible. Save a little extra for garnish.
Once the tart is baked you’ll notice the beets have darkened at the edges and slightly curled. It almost looks like a pepperoni pizza. Without all the grease pooling in the centre of the beets, which is why I don’t like pepperoni on my pizza. Add a bit more thyme to the top and a sprinkle of course salt. Your Beet and Goat Cheese Tart can be served warm or at room temperature. Cut it lengthwise and then into thin slices so that every serving has some of the buttery puffed edge.
If you make Beet and Goat Cheese Tart, consider leaving a comment or rating below. Here’s the recipe:
Beet and Goat Cheese Tart
Ingredients
- 1 block or sheet puff pastry
- 1 large beet or 2 small
- 1-2 Tbsp flour if required for dusting pastry while rolling
- ½ cup plain goat cheese 113 gram or 4 oz package
- ⅓ cup sour cream
- pinch regular salt and pepper
- 1 Tbsp extra virgin olive oil
- 1 Tbsp fresh thyme leaves plus extra for garnish
- pinch course salt and cracked black pepper
Instructions
- Allow puff pastry to thaw according to instructions on package. Roll puff pastry into a rectangle approximately 9 x 12 inches. Lightly dust with flour for rolling. Roll on parchment paper or move rolled pastry to parchment paper and lay on baking sheet.
- Add goat cheese to bowl and microwave in short bursts until soft. Add sour cream and a pinch of salt and pepper. Stir to combine. Spread evenly onto puff pastry, leaving a thin edge uncovered.
- Rinse and peel beets. Using a mandoline or very sharp knife, slice into very thin circles. Arrange in an artful pattern, overlapping to cover entire surface.
- Drizzle with olive oil and season with course salt and cracked black pepper. Pick leaves from thyme and sprinkle over top, reserving extra for garnish.
- Bake at 400° for 30 - 35 minutes until puffed slightly and golden brown at edges. Sprinkle reserved thyme over top and add a bit more course salt if desired.
- Serve warm or at room temperature.
This looks so delicious. I will definitely try it for a buffet item.
That’s great, I hope you like it!