Roasted Beet Tart with Feta and Kale

A rich and buttery puff pastry crust is topped with sweet roasted beetroot, kale, and briny feta. A healthy and tasty tart that is also very colorful and party-worthy!

I think Southern California is already making me soft, after living here just six months. Before we left New York, I would joke to friends that I was looking forward to shedding some of the hardness that I’d acquired while living in NYC. We have had chilly, overcast weather for almost a straight week here, and I am desperate for sun! But, the gloominess motivated me to make something bright and colorful, so I created this roasted beet tart with feta and kale.

I am becoming so used to having sunny weather almost every day, that when we don’t have it, I feel so gloomy. You would think that I would be able to bank some of that vitamin D for the cloudy days, but it doesn’t seem to work that way. I have joked to my husband that I won’t ever be able to live anywhere else after living here for a year. I guess I am going to have to learn how to not take the sunny days for granted!

puff pastry dough scored on a baking sheet
roasted beets in a white bowl with spoon

Roasting Beets

If you have read any of my previous posts, you know that I LOVE roasted vegetables. They are my favorite preparation for almost all vegetables, including beets. Besides being super tasty and healthy, beets are so pretty and vibrant! If you have never roasted beets before, here are the instructions:

  • Preheat oven to 400 F.
  • Scrub the beets and cut off the leafy tops.
  • Wrap in foil and place on a baking sheet.
  • Bake for around 1 hour and 30 minutes (depending on how large your beets are). They are done when you can easily pierce beets with a fork.
  • Let cool for 20-30 minutes, and rub off skins (I wore gloves for this part to avoid staining my hands).
roasted beetroot tart with feta and kale on a baking sheet

Why Puff Pastry?

Frozen puff pastry is one of the most fantastic ingredients for so many reasons. If you buy a brand that is made with butter (some substitute oil), the flavor is as good as any homemade version. It keeps in the freezer for months. And when you are ready to thaw it, you simply transfer it to the refrigerator for several hours or set it on the counter for faster thawing.

It bakes up beautifully, creating rich, crispy pastry that can be topped with any number of foods, savory or sweet! It’s the perfect food item to have on hand when you don’t have a lot of time and need to prepare an appetizer or party snack on the fly. Add whatever you are in the mood for as a topping, and your work is done!

Instructions for Roasted Beetroot and Feta Tart with Kale

  • 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 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 to pastry and bake for an additional 7-8 minutes, until kale just starts to wilt.
  • Add beet mixture, feta, and parsley, and bake for an additional 10 minutes. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
roasted beetroot tart with feta and kale on a baking sheet

Why This Recipe Works

Because of their inherent sweetness, beets pair so well with salty and/or rich foods. Feta is one of my favorite cheeses, with its salty briny flavor, and the perfect foil for the beets in this tart. I wanted to have some greens, both for the nutrition but also for the color, and you can’t go wrong with kale, especially when it becomes slightly toasted and crunchy in the oven. The puff pastry is luscious and buttery, while still being light and airy. When you cut into it, it crumbles slightly, almost like pie dough, which is part of the fun of eating it.

Enjoy your week, and feel free to drop me a line in the comments – I would love to hear if you try this recipe! Or tag me on Instagram @maryannehoekstra to let me know how it turned out! Also, if you are enjoying my blog, please consider recommending it to your friends. They can subscribe here.

Roasted Beet Tart with Feta and Kale

A rich and buttery puff pastry crust is topped with sweet roasted beets, bitter kale, and salty feta. A healthy and tasty meal that is also very colorful and party-worthy!
5 from 6 votes
Prep Time 15 mins
Cook Time 40 mins
Course Appetizer, brunch, Main Course
Cuisine American
Servings 8 appetizer servings

Ingredients
  

  • 1 frozen puff pastry, thawed
  • 1 egg, beaten
  • 3 tbsp extra-virgin olive oil
  • 1 tbsp white wine vinegar
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 beets, roasted and diced
  • 1/2 bunch kale, roughly chopped
  • 1/4 cup feta, crumbled
  • 1 tsp dried parsley (or 1 tbsp. fresh)

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 vinaigrette: In a medium-sized bowl, mix together olive oil, vinegar, garlic, salt, and pepper using a whisk. Add beets and toss to coat. Set aside.
  • Add chopped kale to pastry and bake for an additional 7-8 minutes, until kale just starts to wilt.
  • Add beet mixture, feta, and parsley, and bake for an additional 10 minutes. Serve immediately or store in an airtight container in refrigerator for up to 3 days.
Keyword beets, feta, garlic, kale, puff pastry

12 Comments

  1. 5 stars
    We love roasted beets. This savory tart sounds absolutely marvelous!

  2. 5 stars
    I love making puff pastry savory tarts, especially during the summer months when a slice of tart is delicious with a side salad. Thanks for a wonderful recipe.

  3. 5 stars
    As a former New Yorker who now lives in Charleston, I can understand the frustration when the weather drops below 60º! I love beets though and this tart looks amazing. Beets and feta go together so well.

  4. 5 stars
    What a beautiful roasted beet tart! Can’t wait to give this a try!

  5. 5 stars
    Love beets and feta together. Definitely going to be trying this tart. Thanks!

  6. Barbara J Haner

    5 stars
    I have never ate a beet! Your picture is so pretty and your writing aroused my curiosity as to try tasting them! I promised myself I would try this recipe soon!

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