Beet and Goat Cheese Tart

No ratings yet

A colourful and easy appetizer using ready made puff pastry topped with goat cheese, thin slices of beets and fresh thyme.

Prep Time15

Cook Time35

Total Time50

Course: Appetizer, Lunch, Vegetarian

Cuisine: American, Canadian

Keyword: beet and goat cheese tart, chevre and goat cheese tart, easy appetizer recipe, how to make a beet and goat cheese tart, puff pastry tart, vegetarian appetizer, what to make with beets

Servings: 9 x 12 inch tart

Calories: 117kcal

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.

Notes

Nutrition information is based on full fat sour cream and tart sliced into 12 servings.

Nutrition