Roasted beets, creamy goat cheese, and a hint of thyme come together in these delightful beet tarts, all atop a golden puff pastry crust. The magic lies in the harmonious balance of earthy beets, tangy cheese, and the satisfying crunch of toasted walnuts. A final drizzle of balsamic syrup elevates this dish to gourmet status, making it a show-stopping appetizer or a light meal when paired with a fresh salad.
Perfect for dinner parties or simply treating yourself to something special, these beet tarts are easy to make but impressive in both presentation and taste. The roasted beets offer a natural sweetness, contrasting beautifully with the creamy goat cheese and the crisp, flaky pastry. The toasted walnuts add a wonderful crunch, while the balsamic syrup provides a sweet and tangy finish that ties everything together.
Customizing This Dish
- Cheese: Swap the goat cheese for feta if you prefer a slightly saltier flavor, or try blue cheese for a bolder, more pungent taste.
- Nuts: Substitute the walnuts with pecans or hazelnuts for a different nutty twist.
- Herbs: Experiment with different herbs like dill or chives instead of thyme for a new flavor profile.
- Vegan Option: Use a dairy-free cheese alternative and a vegan puff pastry to make this dish suitable for vegans.
- Balsamic Syrup: If you don't have balsamic syrup, a simple balsamic vinegar reduction will work just as well.
How to Store and Reheat Leftovers
These beet tarts are best enjoyed fresh out of the oven, but they can be stored and reheated with great results.
- Storage: Once cooled, store the tarts in an airtight container in the refrigerator for up to 3 days.
- Reheating: To reheat, preheat your oven to 350°F and place the tarts on a baking sheet. Bake for 10-15 minutes, or until heated through and crispy. Avoid using the microwave, as it will make the puff pastry soggy.
Beet and Goat Cheese Tarts
- 1 sheet puff pastry, thawed
- 1 lb beets, red or gold are best
- 4 oz goat cheese, crumbled
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
- 1 egg (for egg wash)
- 1 tablespoon water
- Balsamic syrup for drizzling
- 1/4 cup chopped walnuts, toasted
- Preheat your oven to 400°F. Wrap the beets in aluminum foil and place them on a baking sheet. Roast in the preheated oven for about 45-50 minutes, or until tender when pierced with a fork. Remove from the oven, let them cool slightly, then peel and thinly slice the beets.
- Roll out the thawed puff pastry sheet on a lightly floured surface to smooth it out and slightly increase its size. Cut the puff pastry into 4 equal squares. Transfer the squares to a baking sheet lined with parchment paper.
- In a mixing bowl, toss the thinly sliced beets with olive oil, thyme leaves, salt, and pepper.
- Evenly sprinkle the crumbled goat cheese on each puff pastry square, leaving a small border around the edges. Layer the beet slices on top of the goat cheese.
- In a small bowl, whisk together the egg and water. Use a pastry brush to brush the edges of the puff pastry squares with the egg wash.
- Bake in the preheated oven for 25-30 minutes, or until the puff pastry is golden and crispy, and the beets are tender.
- While the tarts are baking, toast the chopped walnuts in a small skillet over medium heat for 3-5 minutes, stirring frequently, until golden and fragrant. Alternatively, toast them in the oven for 5-7 minutes.
- Remove the tarts from the oven and let them cool slightly on a wire rack. Drizzle with balsamic syrup and sprinkle with toasted walnuts before serving.
- This recipe makes 4 entree sized tarts. However, if you want to serve this as a side or even as an appetizer, you can cut the puff pastry into 8 equal sized pieces and distribute the toppings among them evenly.
