Tricolored Beet Tart

Cooking Light
Tricolored Beet Tart Recipe

Photo: Jennifer Causey; Styling: Heather Chadduck Hillegas

If you or your guests are not beet fans, substitute sweet potatoes: Wrap 4 (4-ounce) sweet potatoes in parchment paper, and microwave at HIGH 3 minutes. Then cool, peel, and slice. You can also sub feta for goat cheese and pecans or walnuts for hazelnuts.

Serves 12 (serving size: 1 slice)


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5 small red, gold, and Chioggia beets (about 1 1/2 lb.)
1 tablespoon water
1 frozen puff pastry sheet, thawed
1 tablespoon fresh orange juice
1 1/2 teaspoons honey
1 1/2 tablespoons chopped hazelnuts, toasted
1 1/2 teaspoons fresh thyme leaves
1/2 teaspoon flaked sea salt (such as Maldon)
1 1/2 ounces goat cheese, crumbled (about 1/3 cup)


Active: 57 Minutes
Total: 1 Hour, 55 Minutes

1. Preheat oven to 400°F.

2. Place beets on a large piece of foil; bring edges of foil to center. Add 1 tablespoon water to beets; crimp edges of foil to seal. Bake for 1 hour or until beets are tender when pierced with a fork. Remove foil; discard. When cool enough to handle, peel beets, and thinly slice using a mandoline or sharp knife.

3. Roll out puff pastry sheet to a 14- x 12-inch rectangle on a large piece of parchment paper. Place parchment paper with puff pastry on a baking sheet. Score a 1-inch border around edge of puff pastry with a paring knife; prick area inside border several times with a fork. Bake pastry for 14 minutes or until light golden, and remove from oven.

4. Arrange beet slices over puff pastry, inside border, so that slices overlap by about 1/2 inch. Bake for 12 minutes or until crust is golden brown. Brush orange juice over beets; drizzle with honey. Sprinkle hazelnuts, thyme, salt, and goat cheese over tart. Cut into 12 slices.

Created date

October 2016

Nutritional Information

Calories 157
Fat 9.3 g
Satfat 1.7 g
Monofat 2.4 g
Polyfat 4.7 g
Protein 3 g
Carbohydrate 16 g
Fiber 2 g
Cholesterol 2 mg
Iron 1 mg
Sodium 209 mg
Calcium 18 mg
Sugars 5 g
Est. Added Sugars 1 g