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–+ servings
Beet tart topped with fresh thyme.

Roasted Beet Tart with Lemon & Thyme

5 from 1 review
This tart is all about capitalizing on the best parts of beets. Enhancing them with a flaky crust, tangy goat cheese, and a bit of brown butter, lemon and thyme. All of these notes build on each other, playing into beet's earthy sweetness. It's a colorful tart, but a delicious one, perfect for taking advantage of the gorgeous beets we get in the spring and fall.
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings: 6 to 8

Equipment

Ingredients

  • 4-5 (1 1/2 lbs) medium beets, assorted colors
  • 1 lemon, for zest and juice
  • 1/2 cup (2 oz) freshly grated parmesan
  • 2/3 cup (4 oz) goat cheese
  • 1/2 cup (1 1/2 oz) chopped parsley
  • 2 garlic cloves
  • 1/4 teaspoon Diamond Crystal kosher salt
  • Freshly cracked black pepper
  • 2 tablespoons salted butter
  • 8-10 sprigs of thyme
  • All-butter pie crust
  • Egg wash, optional
  • 1 tablespoon honey

Instructions 

  1. Position a rack to the center of the oven and preheat to 425°F convection. Halve 4-5 beets lengthwise, wrap them tightly in foil and roast for 25-30 minutes, or until fork tender. Remove them from the oven and let them cool while still wrapped in the foil, essentially using steam to loosen the skin.
  2. Reduce the oven heat to 375°F convection.
  3. Zest 2 teaspoons of lemon zest and set it to the side.
  4. In a small bowl, mix together the juice from the lemon, 1/2 cup of parmesan, 2/3 cup of goat cheese, 1/2 cup of chopped parsley, 2 grated garlic cloves, 1/4 teaspoon of kosher salt and a few cracks of black pepper. Really mix to make it spreadable and set it aside.
  5. Gently peel the beets (the skin should come right off) and cut them into wedges. Add them to a large bowl. Add in the lemon zest and 3 sprigs worth of thyme leaves.
  6. In a small pan over medium heat, brown 2 tablespoons of butter then pour it over the beets and lemon zest. Season with salt and pepper and toss to coat.
  7. Roll out a pie crust into a 12-inch disc and transfer to a parchment lined baking sheet. Spread the cheese mixture to the edges, then casually layer the beets on top (letting them fall where they want will always make a prettier tart).
  8. Brush the crust with egg wash, then bake for 40-45 minutes, or until the crust is golden and the cheese is puffed and beginning to brown.
  9. Whisk together 1 tablespoon honey and 1 tablespoon water. Brush this over the beets when the tart is out of the oven so that they are nice and glossy. Top with more thyme and serve warm.
Serving: 1 sliceCalories: 319kcalCarbohydrates: 25gProtein: 11gFat: 20g