Roasted Beet and Goat Cheese Puff Pastry Tart

Steps

1. 1

   Roast the beetsOven 400°F / 205°C

   • Wrap beets individually in foil and place on a baking sheet.
   • Roast at 400°F (200°C) for 35 to 40 minutes, until a fork pierces them easily.
   • The beets are done when completely tender.
   • Remove from oven and let cool for 5 minutes until safe to handle.

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   Ready when: Fork pierces beets easily; skin slips off when gently rubbed

   Tip: Roasting beets whole keeps them moist; peeling while warm makes the skin slip off effortlessly

2. 2

   Caramelize the shallots

   • While beets roast, heat 1 tablespoon of olive oil in a 10- to 12-inch skillet over medium-low heat.
   • Add sliced shallots and cook slowly, stirring occasionally, for 12 to 15 minutes, until golden brown and very soft.
   • Season with a pinch of sea salt.
   • Transfer to a small bowl to cool.

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   Ready when: Shallots are deep golden brown, very soft, and sweet-smelling

   Tip: Cook low and slow to allow shallots to caramelize naturally without burning; resist the urge to increase heat

3. 3

   Prepare the pastry

   • Unfold the thawed puff pastry sheet onto a 9×13-inch (23×33 cm) tart pan or line a baking sheet with parchment paper and lay the pastry on it.
   • If using a tart pan with a removable bottom, press the pastry gently into the corners.
   • If using a baking sheet, leave the pastry flat.
   • Using a fork, prick the pastry all over at ½-inch intervals, leaving a ½-inch border around the edges unpicked to allow it to rise.

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   Ready when: Pastry is evenly pricked and settled into pan or flat on baking sheet

   Tip: Pricking the pastry except at the edges prevents it from puffing up too much in the center and keeps it level for filling

4. 4

   Pre-bake the pastry crustOven 400°F / 205°C

   • Brush the pastry (except the unpicked ½-inch border) lightly with egg wash.
   • Place in the 400°F (200°C) oven for 10 to 12 minutes, until the pastry is set and beginning to turn light golden.
   • The bottom should feel slightly firm when tapped.
   • Remove and let cool slightly while you finish preparing the beets.

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   Ready when: Pastry is set, light golden at edges, bottom feels firm

   Tip: Pre-baking ensures a crispy base; if the pastry puffs too much during pre-bake, gently press it down with the back of a spoon

5. 5

   Peel and slice the beets

   • Once beets are cool enough to handle, rub the skin gently under cool running water with a paper towel or your fingers—the skin will slip off easily.
   • Cut peeled beets into ¼-inch (6 mm) thick slices.
   • You should have about 2 cups (450 g) of sliced beets.
   • Season lightly with sea salt and black pepper.

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   Ready when: Beets are peeled, uniformly sliced, and seasoned

   Tip: Slice beets on a clean cutting board or paper towels to prevent staining; wear gloves if you prefer to avoid pink hands

6. 6

   Spread the goat cheese base

   • Remove the pre-baked pastry from the oven.
   • Working quickly while it's still warm, spread the room-temperature goat cheese evenly over the pastry surface, leaving the ½-inch border clear.
   • Use a small offset spatula or the back of a spoon to create a thin, even layer.
   • The cheese will soften and meld as the tart finishes baking.

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   Ready when: Goat cheese is spread in an even thin layer to the borders of the pastry

   Tip: Spreading goat cheese on warm pastry helps it soften and adhere; don't overspreade or it will ooze out the sides

7. 7

   Arrange beets and shallots

   • Layer the sliced beets over the goat cheese in a slightly overlapping pattern, or arrange them in concentric rows.
   • Scatter the caramelized shallots evenly over the beets.
   • Drizzle the remaining 2 tablespoons of olive oil lightly over the top.
   • Season again with a small pinch of sea salt and black pepper.

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   Ready when: Beets and shallots are evenly distributed and lightly oiled

   Tip: Overlapping beet slices looks more elegant and ensures even coverage; don't overload with topping or the pastry edge won't crisp

8. 8

   Final bakeOven 400°F / 205°C

   • Return the tart to the 400°F (200°C) oven for 8 to 10 minutes, until the pastry edge is deep golden brown and crispy, and the goat cheese is warm but not runny.
   • Watch carefully in the last few minutes to prevent over-browning.

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   Ready when: Pastry border is deep golden brown and crispy; goat cheese is heated through

   Tip: If edges brown too quickly, loosely tent with aluminum foil for the final 2 to 3 minutes

9. 9

   Finish and serve

   • Remove tart from oven and transfer to a cutting board if using a removable-bottom tart pan.
   • Scatter fresh thyme leaves over the warm tart.
   • If desired, drizzle with a small amount of balsamic vinegar for a subtle sweet-tart note.
   • Let rest for 2 to 3 minutes before slicing.

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   Ready when: Thyme is garnished and tart has rested

   Tip: Fresh thyme and optional balsamic add brightness and complexity; add them after baking so thyme stays vibrant and color-fast