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Last Updated on January 4, 2026 by becky
A beetroot tart featuring walnuts, apples, feta cheese, and a homemade beet purée layered on a flaky puff pastry base, finished with a drizzle of honey balsamic glaze. The best savory beet tart recipe for lunch or dinner!
Why Make This Beetroot Tart Recipe?
Although somewhat divisive, I really enjoy eating, cooking, and baking with beets. Like carrots and parsnips, the natural sweetness of red beets (beetroot in the UK!) works equally well in both beets work in savory and sweet recipes. I think they’re just as tasty in Pennsylvania Dutch style pickled eggs as they are in red velvet cake and dark chocolate beetroot truffles.
For this recipe, I drew inspiration from another favorite recipe: my fig and goat cheese tart. When paired, figs and goat cheese create a unique, savory-sweet blend of contrasting flavors and textures; beets and feta serve the same purpose.
Featuring vibrantly colored red beets, sliced green apples, briny feta cheese, crunchy walnuts, and a honey-balsamic glaze all layered on a flaky puff pastry base, I could eat this beetroot tart any day of the week.
Beet Tart Ingredients
To make this beetroot tart, start by gathering the following:
- Balsamic Vinegar and Honey – These ingredients combine to create the tart-meets-sweet glaze.
- Canned Beets – You’ll need sliced canned beets to make the purée, plus more for decorating the top of the tart. Do not use pickled beets. See my notes on draining, below.
- Puff Pastry – Store-bought puff pastry works nicely for this recipe, but feel free to use homemade if you enjoy making your own. And if using frozen puff pastry (rather than refrigerated), allow time for it to defrost according to the manufacturer’s instructions.
- Lemon, Olive Oil, and Garlic – For seasoning the beetroot purée.
- Salt and Pepper – You’ll need kosher salt and ground black pepper for seasoning the purée and the finished tart.
- Green Apple – I topped my tart with 1/2 green apple (such as Granny Smith), cored and thinly sliced. Save the rest of the apple and toss it in a simmer pot!
- Feta Cheese -I like to use feta cheese crumbles for this recipe (the kind made for tossing in a salad) since they’re already drained. If using feta in brine, drain and dry it prior to topping your tart. (And save the rest for a batch of spinach and feta puff pastry parcels!)
- Walnuts – For crunch, you can add walnuts or another nut, like pecans or pistachios. You can also omit the nuts to make a nut-free, allergy-friendly tart.
- Egg – Brushing the pastry with beaten egg creates the deep golden brown color. See my notes below.
- Thyme – I don’t recommend dried thyme; if you can’t find fresh thyme, substitute another herb, such as rosemary.
Draining the Beets
Before decorating the tart, drain the beets (I passed mine through a fine mesh strainer) and arrange on a paper towel-lined plate to dry. This step removes excess moisture and prevents soggy pastry.
You don’t need to worry about draining the beets for the purée; the extra moisture will help to keep the blades of your blender or food processor moving.
Special Tools and Equipment
You’ll need a few special tools to prepare this beet tart recipe. I recommend: A food processor or high speed blender for blending the beets into a smooth purée, a small stepped palette knife for spreading the purée over the puff pastry; and a natural-bristled pastry brush for egg-washing.
After baking, you’ll want to have a sharp chef’s knife, pizza cutter, or kitchen shears handy for slicing the tart into individual portions. You can cut large squares or rectangles if serving as a main course, or divide into smaller portions for a bite-sized appetizer.
Tips and Tricks for Making the Best Beetroot Tart
Egg wash with care. When applying the egg wash, do your best to brush the sides of the pastry only, rather than the thin edge at the top. Egg-washing the thin edge can act as a “glue,” preventing the pastry from puffing as it bakes.
Allow plenty of time to reduce the glaze. This step will take about 15-20 minutes, so create your timeplan accordingly. You can prepare the glaze in advance and refrigerate it until ready to use, but I prefer to multitask and make the beet purée while the glaze simmers on the stovetop.
Make-Ahead and Storage Suggestions
Wrap leftover tart in aluminum foil and store in the refrigerator for up to 2 days.
Eat cold or gently reheat in a 350° F / 176° C oven for 10 minutes, or until warmed through. I do not suggest re-warming puff pastry in the microwave.
Other savory tart recipes you might enjoy:
Asparagus Puff Pastry Tart
Fig and Goat Cheese Tart
Rustic Tomato Tart
Mushroom Tart
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
PrintBeetroot Tart
A beetroot tart featuring walnuts, apples, feta cheese, and a homemade beet purée layered on a flaky puff pastry base, finished with a drizzle of honey balsalmic glaze.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Total Time: 65 minutes
- Yield: One 9x13-inch tart 1x
- Category: Savory
- Method: Oven
Ingredients
Honey Balsalmic Glaze:
125 milliliters balsamic vinegar (1/2 cup)
20 grams honey (1 tablespoon)
Beetroot Purée:
175 grams sliced canned beets (1 cup slices)
15 milliliters lemon juice (1 tablespoon)
15 milliliters olive oil (1 tablespoon)
1 garlic clove, peeled
1/4 teaspoon kosher salt
Tart:
1 sheet puff pastry, approximately 9 x 13 inches in size
175 grams sliced canned beets (1 cup slices), drained and dried*
1/2 green apple, cored and thinly sliced
70 grams feta cheese, crumbled (1/2 cup)**
30 grams chopped walnuts (3 tablespoons)
1 egg, lightly beaten
Salt and pepper, to taste
Fresh thyme leaves, to garnish
Instructions
Honey Balsalmic Glaze:
In a small saucepan, stir together the balsamic vinegar and the honey. Bring to a boil, then reduce heat to low. Simmer for 15-20 minutes, stirring occasionally, until reduced to 3 tablespoons.
While glaze reduces, prepare the beetroot purée.
Beetroot Purée:
Add all ingredients to the bowl of a food processor or high-speed blender and purée until smooth.
Transfer to a bowl and refrigerate until ready to use.
Tart:
Preheat oven to 400° F / 205° C. Line a half-sheet rimmed tray with parchment.
Unroll puff pastry on prepared tray.
With a rubber spatula or small stepped palette knife, spread with the beetroot purée, allowing a 1/2-inch border around the edges.
Layer with the sliced apples, followed by the sliced beets.
Scatter with crumbled feta cheese and chopped walnuts. Season with salt and pepper to taste.
With a pastry brush, brush egg wash along the pastry border, then turn up edges and crimp with a fork.
Brush pastry with more egg wash.
Bake in preheated oven for 25 minutes, or until pastry turns flaky and deeply golden brown.
Drizzle with the honey balsamic glaze and sprinkle with fresh thyme leaves. Slice and serve warm.
Wrap leftover tart in aluminum foil and store in the refrigerator for up to 2 days.
Notes
*Before decorating the tart, thoroughly drain the beets, and arrange on a paper towel-lined plate to dry. This step removes excess moisture and prevents the pastry from turning soggy.
You don’t need to worry about draining the beets for the purée; the extra moisture will help to keep the blades of your blender or food processor moving, creating a smoother purée.
**Feta cheese crumbles (the kind used for salads) work best for this recipe, since they’re already drained. If using feta in brine, drain and dry the cheese using the beet-draining method described above.
