Roasted Vegetable-Goat Cheese Tarts

Photo: Theresa Raffetto; Styling: Gerri Williams for James Reps

Chopped carrot, parsnip, and beet make up the filling for savory Roasted Vegetable-Goat Cheese Tarts. Get a head start on these appetizers by roasting the vegetables for the tarts up to 2 days ahead of the party.

Yield: Yields: 30 tart (serving size: 3 tarts)
Cost per Serving: $1.33
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Nutritional Information

Amount per serving
  • Calories: 139
  • Fat: 8g
  • Saturated fat: 3g
  • Protein: 5g
  • Carbohydrate: 11g
  • Fiber: 1g
  • Cholesterol: 14mg
  • Sodium: 257mg


  • 1 medium beet, peeled, halved crosswise, cut into 1/4-inch wedges
  • 1 parsnip, peeled, cut into 1/2-inch half moons
  • 1 medium carrot, cut into 1/2-inch half moons
  • 1 1/2 teaspoons olive oil
  • Salt and pepper
  • 30 frozen baked mini phyllo shells, thawed
  • 1/2 cup crumbled soft goat cheese, at room temperature
  • 1/2 cup ricotta, at room temperature
  • 1/4 cup grated Parmesan
  • 2 teaspoons grated lemon zest
  • 1 teaspoon fresh thyme leaves, plus more for garnish


  1. 1. Preheat oven to 400°F. Spread vegetables in a single layer on a parchment-lined baking sheet. (Spread beet on a separate lined sheet so it doesn't stain the other vegetables.) Toss with oil; season with salt and pepper. Roast vegetables, stirring halfway through, until tender and evenly browned, about 30 minutes.
  2. 2. Arrange phyllo shells in a single layer on a baking sheet. Bake for 2 to 3 minutes to crisp. Set aside to cool.
  3. 3. Blend cheeses, zest, thyme and 1/4 tsp. each salt and pepper in a food processor until smooth. Transfer mixture to a ziplock bag. Snip a small hole in one corner; pipe into each shell. Place roasted vegetables on top. Garnish with fresh thyme. Serve warm or at room temperature.
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