By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 4
273 cal · 330 min
Beet, Goat Cheese and Honey Tarts
Recipe GLPR151c3aa761fc82
Elegant individual tarts featuring roasted golden and red beets layered over creamy goat cheese on a golden puff pastry base, finished with a drizzle of honey and fresh basil. A sophisticated vegetarian appetizer or light first course that balances earthy sweetness with tangy cheese.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 golden beet
1 red beet
2 tablespoons olive oil
1 sheet puff pastry, thawed
1 egg, beaten with 1 teaspoon water
6 ounces goat cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons honey
Fresh basil leaves for garnish
Directions
Preheat your oven to 425°F. Trim the leafy greens from both beets and scrub them clean under cool running water. Pat dry and rub each beet with 1 tablespoon of olive oil, coating evenly. Wrap each beet individually and tightly in aluminum foil.
Place the wrapped beets on a baking sheet and roast in the preheated oven for approximately 1 hour, or until they yield easily to a fork when pierced through the foil. Carefully unwrap the beets and set aside until they are cool enough to handle comfortably.
Once cooled, use a mandoline slicer or a sharp chef's knife to cut the roasted beets into 1/4-inch-thick slices. Begin with the golden beet to preserve its vibrant color before slicing the red beet.
Reduce the oven temperature to 425°F. Lay the thawed puff pastry sheet on a baking sheet, leaving it flat.
In a small bowl, whisk together the beaten egg and 1 teaspoon of water. Using a pastry brush, lightly coat the surface of the pastry with this egg wash.
Measure out 4 ounces of the goat cheese and spread it in an even layer over the entire pastry sheet, leaving a thin border at the edges.
Arrange the beet slices in your desired pattern over the cheese layer, alternating between golden and red beets for visual appeal.
Sprinkle the salt and black pepper evenly over the beets. Crumble the remaining 2 ounces of goat cheese into small pieces and scatter them across the top.
Bake in the preheated oven for 25 minutes or until the pastry is puffed and golden brown around the edges.
Remove the tart from the oven and let cool for 1-2 minutes. Drizzle the honey evenly across the warm tart.
Top with fresh basil leaves for color and aromatic flavor. Serve immediately while the pastry is still warm and crispy.
Comments
Every ingredient is stocked year-round at Harris Teeter, Food Lion, Kroger, Walmart, and ALDI without a second stop. The roasted beets and puff pastry base cost around $8–10 total for four tarts, or $2–2.50 per serving, which is reasonable for an entertaining dish. The stated 330 minutes (5.5 hours) is honest if you roast beets slowly, but real weeknight prep is closer to 45 minutes active time if you buy pre-roasted beets and use thawed puff pastry. This is a make-ahead winner: assemble and bake an hour before dinner, or refrigerate assembled tarts for a day and bake fresh. The caveat is that fresh basil adds liveliness but isn't essential; dried herbs work if time is tight, and the tarts themselves are fussy enough to suit a dinner party rather than a casual family meal.
Sign in or create a free account to add your review.
