Beet and Goat's Cheese Tart

5 from 5 votes

This delicious beet and goat's cheese tart is flavorful from the earthy beets, creamy goat cheese, and delicious balsamic drizzle. The perfect appy!

Prep Time 10

Cook Time 25

Total Time 35

Course Vegetarian

Cuisine American-Inspired

Servings

Calories 91 kcal

I’m Your Mommy Now

Your Greek mommy that is. 😍 Step into my kitchen to learn how to make yummy Greek food. 🍽️💃

Grab a 9X9 pan or cast-iron skillet and heat on medium heat over the stove-top.
To the pan, add butter, beetroot, brown sugar, and balsamic vinegar. Let the butter melt and the mixture start to bubble. Stir often to avoid burning.
Place all the beets cut site down in an organized manner (see photo for reference). Grab the flat puffed pastry and spread it over the told, folding over the edges where needed. Using your fingers, press down between the beets to make sure everything is sealed.

Remove the skillet from the oven and let it cool for 5 minutes. Using a sharp knife, carefully cut around the tart to release any stuck edges. Grab a large plate and place it over the skillet using both hands. Flip the skillet upside down to release the tart.

Sugar: If you don't want to use sugar, then use maple syrup.

Beets: If you're not a fan of beets, I suggest using root veg, asparagus, potatoes, or tomatoes.

Vegan: To make this dish vegan, use your favourite vegan goat's cheese like consistency cheese.