Roasted Beet Tart Recipe

roasted beet tart with feta and kale on parchment paper.

5 from 8 votes

In this roasted beet tart, a rich and buttery puff pastry crust is topped with sweet roasted beets, bitter kale, and salty feta. It's a healthy and tasty beet tart recipe that can be ready in 30 minutes and is party-worthy!

Prep Time15

Cook Time30

Total Time45

Course: Appetizer, Main Course

Cuisine: American

Servings: servings

Calories: 479kcal

Author: MaryAnne

Ingredients

1 frozen puff pastry, thawed
1 egg, beaten
3 Tablespoons extra-virgin olive oil
1 Tablespoon white wine vinegar
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon black pepper
3 beets, roasted and thinly sliced
½ bunch kale or beet greens, roughly chopped
¼ cup feta, crumbled
1 teaspoon 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 garlic vinaigrette: In a small 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 4 days.

Video

Notes

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, stir fry, or serve as a side vegetable.
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 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.

Nutrition