Beetroot and Goat Cheese Tart Recipe
Prep Time:
1 hour, 10 minutes
Cook Time:
2 hours
Servings:
8 servings
Ingredients
  • 8 small to medium beets (red, golden, or assorted types)
  • 4 teaspoons olive oil, divided
  • 1 ¼ teaspoon kosher salt, divided
  • 1 ¼ cups all-purpose flour, plus additional for rolling
  • 2 teaspoons granulated sugar
  • ½ cup cold salted butter, cubed
  • 3 tablespoons cold water
  • 8 ounces (about 2 cups) crumbled goat cheese
  • ½ teaspoon freshly cracked black pepper
  • Juice of ½ lemon
  • 2 tablespoons chopped walnuts, toasted
  • 4 tablespoons honey
  • 2 tablespoons balsamic vinegar
Directions
  1. Preheat the oven to 400 F.
  2. Trim, wash, and dry the beets. Transfer them to a large sheet of foil, drizzle with 2 teaspoons olive oil, and sprinkle with ½ teaspoon salt. Wrap tightly (if using multiple types of beets, separate them into different pieces of foil) and bake for 60-75 minutes or until fork-tender.
  3. While beets are warm, use a paper towel or small paring knife to peel skin. Refrigerate until ready to use.
  4. Prepare the tart crust: In a medium bowl, mix to combine the flour, sugar, and ½ teaspoon salt. Work in cubed butter using your fingertips or a pastry cutter until only pea-sized bits remain.
  5. Add 2 tablespoons water and toss lightly to combine. The dough should hold together when squeezed. If the dough is too dry, add remaining water. Form into a disk no more than 1 inch thick, wrap with plastic wrap, and refrigerate for 30-45 minutes for easy rolling.
  6. Slice beets ¼ inch thick using a mandoline or sharp knife, and set aside.
  7. Dust countertop with flour and roll chilled dough to a ⅛- to ¼-thick round. Transfer to a 9-inch fluted tart pan and gently coax into the corners of the pan to fill. Patch any holes with extra bits of dough if needed. Trim dough to fit the pan, and freeze for 10 minutes.
  8. Pour an even layer of goat cheese into the tart crust, breaking up any larger pieces.
  9. Shingle beets in a ring around the edge of the tart, leaving the tart crust showing. Continue adding rings of beets, working toward the center of the tart, until covered. Drizzle with 2 teaspoons olive oil, sprinkle with ¼ teaspoon salt, and bake for 60-70 minutes until the crust is golden and the beets begin to curl along the edges.
  10. Squeeze fresh lemon juice over the tart. Sprinkle with walnuts. Stir the honey and balsamic to combine, and drizzle over the tart slices. Serve warm or at room temperature.