Roasted Beet Tart with Feta and Kale

A rich and buttery puff pastry is topped with sweet roasted beets tossed in a garlic vinaigrette, fresh kale, and briny feta. A quick and easy beet tart that comes together in 30 minutes and is party-worthy!

The recent gloomy weather motivated me to make something bright and colorful, and this vegetarian tart is the end result.

Sweet roasted beets are tossed in a garlic vinaigrette, and paired with salty feta and fresh kale (or use your beet greens!) that becomes slightly toasted and crunchy in the oven. We add them to our rich and buttery puff pastry, creating a mouth-watering vegetarian beet tart.

It's luscious and buttery, while still being light and airy, like this tomato tart. When you cut into it, it crumbles slightly, almost like pie dough, which is part of the fun of eating it.

Jump to:

• ⭐️ Why This Recipe Is The Best
• 🌿 Ingredient Notes
• 📝 Variations & Substitutions
• 🔪 How To Make Roasted Beet Tart with Feta and Kale
• 👩🏼‍🍳 Expert Tips
• 💬 Frequently Asked Questions
• 🍅 Related Recipes
• Roasted Beet Tart Recipe

⭐️ Why This Recipe Is The Best

• Taste: Luscious and buttery; fresh and bright; sweet and savory; briny and garlicky
• Texture: Crunchy, crumbly, light and airy
• Versatile: Beautiful and rustic vegetarian tart that can be served as an appetizer, main dish, or for brunch.
• Easy: Thanks to frozen puff pastry - other than roasting the beets (which can be done ahead of time) - this beet tart recipe comes together in 30 minutes!
• Healthy: Vegetarian tart topped with beets, kale, and garlic.

🌿 Ingredient Notes

• Frozen puff pastry - It's one of the best ingredients for so many reasons: If you buy a brand that is made with butter (some are made with oil), the flavor is as good as any homemade version; it keeps in the freezer for months; it bakes up beautifully, creating rich, crispy pastry that can be topped with any number of foods- savory or sweet (try it in my puff pastry quiche, apple pie with puff pastry, strawberry turnovers, or blueberry turnovers)!
• Garlic - I highly recommend using fresh garlic for optimal flavor.
• Beets - Golden or red beets will work great for this recipe (or combine them!). Beets are typically in season in the spring, and I love getting mine at the farmers market.
• Kale or beet greens - No need to throw away those beet greens when you can use them as the greens for your beet tart! Just give them a quick chop before adding.
• Feta - I love the briny and salty flavor of feta, and it pairs so well with our sweet roasted beets and buttery pastry.

📝 Variations & Substitutions

• Pre-cooked (frozen) beets. Can be used as a substitute for fresh beets. Blot them with a paper towel before using, as they hold quite a bit of moisture.
• Frozen pie dough/crust can be used in place of puff pastry. Bake according to package instructions. Try it in my spinach and mushroom quiche.
• Use your favorite greens. Fresh spinach, chard, and mustard greens can all be used in place of kale for our beet tart.
• Make gluten-free: Substitute a gluten-free brand of puff pastry or pie dough.
• Make vegan: Substitute a vegan brand of puff pastry/pie dough and use a plant-based cheese (or omit it).

🔪 How To Make Roasted Beet Tart with Feta and Kale

(See recipe card below for printable instructions)

Preheat the oven to 400 degrees F. Lightly roll out the puff pastry on a sheet of parchment paper. Transfer dough on parchment paper to a baking sheet.

Using a knife, score the puff pastry about 1 inch from the edge. Brush border with the beaten egg. Prick the center of the dough all over with a fork.

Bake for 10 minutes. After removing from oven, use spatula to press down on parts of dough that have puffed up.

Meanwhile, make garlic vinaigrette: In a medium-sized bowl, mix together olive oil, vinegar, garlic, salt, and pepper using a whisk. Add beets and toss to coat.

Add chopped kale or beet greens to pastry and bake for an additional 7-8 minutes, until it just starts to wilt.

Add beet mixture, feta, and parsley, and bake for an additional 10 minutes. Serve roasted beet tart immediately.

👩🏼‍🍳 Expert Tips

• If you buy beet greens with the tops attached, don't throw them out. They are a healthy and delicious green that can be used in place of the kale. Or, give them a quick sauté and add to pasta (like vegetarian one pot pasta or caramelized shallot pasta), stir fry, or serve as a vegetable side.
• No need to peel beet skins before roasting. It's much easier after they are roasted.
• Wear gloves when you handle roasted beets to avoid staining your hands.
• Make ahead: Roast beets up to 24 hours ahead of time. Peel, slice, and store in the refrigerator in a sealed container.
• Use a plastic cutting board to handle roasted beets; they will stain your wooden cutting board!
• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• How to freeze: Place beet tart squares in a freezer-safe container and freeze for up to 3 months. To thaw, place in refrigerator overnight.
• To reheat: Place in preheated 350 degree F oven for 10-15 minutes.

💬 Frequently Asked Questions

🍅 Related Recipes

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