Beetroot Tart
This post may contain affiliate links. Please read the disclosure policy to learn more.
Thank you for supporting this blog!
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!
Although somewhat divisive, I really enjoy eating, cooking, and baking with beets. Like carrots and parsnips, the earthy sweetness of red beets (beetroot in the UK!) works equally well in savory and sweet recipes. I think beets are just as tasty in Pennsylvania Dutch style pickled eggs as they are in red velvet cake and chocolate beetroot truffles. This recipe draws inspiration from another one of my favorites: my fig and goat cheese tart. Figs and goat cheese create a unique, savory-sweet blend of contrasting flavors and textures; beets and feta serve the same purpose. I could eat this beetroot tart any day of the week.
Tips and Tricks
- Egg wash with care. When applying the egg wash, use a natural bristled pastry brush to brush the sides of the puff pastry only, rather than the thin edge at the top. Egg-washing the thin edge can act as a “glue,” causing the layers to adhere to one another and preventing the pastry from puffing as it bakes.
- Use crumbled cheese. I recommend feta cheese crumbles for this recipe (the kind made for tossing in a salad) since they’re already drained. If using feta in brine, thoroughly drain and dry the cheese prior to topping your tart.
- Stick with fresh herbs. If you can’t find fresh thyme, substitute another herb from the garden, such as rosemary. Don’t use dried thyme; the flavor and bright green color of fresh herbs are what really make the finished tart sing.
- Allow plenty of time to reduce the glaze. This 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 purée while the glaze simmers.
Notes on 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. Although I love them, they’re not right for this tart. You’ll get plenty of sharp, briny notes from the feta and balsamic.
Before decorating the tart, it is very important drain the beets (I pass mine through a fine mesh strainer) and arrange them on a paper towel-lined plate to dry. This step removes excess moisture and prevents soggy pastry. But note that you don’t need to worry about draining the beets for the purée; the extra moisture is actually a good thing, and will keep the blades of your blender or food processor moving.
Print
Beetroot Tart
- Total Time65 minutes
- YieldOne 9x13-inch tart 1x
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.
Ingredients
Honey Balsalmic Glaze:
125 milliliters balsamic vinegar (1/2 cup)
20 grams honey (1 tablespoon)
Beetroot Purée:
175 grams sliced canned beets (6 ounces; about 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, trimmed to approximately 9 x 13 inches in size, thawed if frozen
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.
Slicing and Serving Suggestions
After baking, slice the tart into individual portions with a sharp chef’s knife, pizza cutter, or kitchen shears. You can cut large squares or rectangles if serving as a main course, or divide into smaller portions for a bite-sized appetizer. If serving the cut tart as an appetizer, I like to pair each portion with a wooden toothpick.
Make-Ahead and Storage Suggestions
You can eat the leftovers cold, or 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. Microwaved puff pastry takes on a chewy, unappealing texture.
Other Savory Tart Recipes You Might Enjoy
Asparagus Puff Pastry Tart
Fig and Goat Cheese Tart
Rustic Tomato Tart
Mushroom Tart
Everything Bagel Smoked Salmon Tart
Butternut Squash 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!
